WATERMELON CAKE

METHOD

1. Heat a wok over medium-high heat. Heat half the peanut oil in wok, then add the carrot and stir-fry for 1-2 mins. Transfer to a plate. Add spinach and stir-fry for 1 min. Transfer to a plate. Heat remaining oil in wok. Cook pork, in batches, for 2-3 mins or until browned and just cooked through. Transfer to a plate.

2. Meanwhile, cook rice following packet directions.

3. Spray a frying pan lightly with oil. Place over medium heat. Cook eggs for 3-4 mins for soft yolks or until cooked to your liking..

4. Divide rice among serving bowls. Top with carrot, spinach, bean sprouts, cucumber and pork. Top with fried egg and sesame seeds. Serve with chilli sauce.

INGREDIENTS

• 1 large whole watermelon

• Coconut yoghurt, to serve

• Rockmelon, to serve

• Honeydew melon, to serve

• Thinly sliced kiwifruit, to serve

• Mint leaves, to serve

METHOD

1. Place the watermelon on a clean work surface. Use a large sharp knife to trim each end of the watermelon, leaving the middle section intact. Reserve the watermelon ends.

2. Place remaining watermelon cut-side down on a clean work surface. Use a large sharp knife to remove the rind and white section from remaining watermelon. Place on a serving plate. Spoon over the yoghurt.

3. Use a melon baller to scoop balls from the reserved watermelon, rockmelon and honeydew melon. Use fowershaped cutters to cut fowers from the kiwifruit. Arrange the fruit over the yoghurt on the watermelon cake. Sprinkle with mint leaves to serve.