While the weather is so hot, food needs to be quick and easy and this little canapé fits the bill. The entire process takes about 15 minutes, so there is no excuse not to give it a try and see what you think.
Ingredients - makes 16
1 thick slice of watermelon
4 small sized cooking chorizo
16 small mint leaves
16 small bamboo sticks
Slice the chorizo and cook in a dry pan until turning golden. I cut 4 circles out of each little sausage, discarding the ends. Cool on kitchen towel.
While the chorizo cools, cut the watermelon into slices, about 1.5cms thick. Cut circles of melon similar in diameter to the chorizo (I used a small straight sided cutter - from Kitchen Craft, available at kitchen shops and Amazon)). Cut the flesh nearest to the melon skin if possible as this is the firmest part. Try to avoid pips. Don't worry about the waste, because it's not as it makes a delicious juice.
Spear a mint leaf, then chorizo slice and finally the watermelon. Don’t allow the chorizo to touch the melon if you want to store them in the fridge for a while.
To serve, press the chorizo and mint down onto the watermelon and drizzle with balsamic glaze.