Foodie Friday: Peas, spinach & tomatoes
1 Watermelon Wedge, about 600g
2 Small Bananas
225ml Coconut Cream
- Remove and discard the seeds from the watermelon, then cut the flesh off the rind and chop coarsely. Peel and slice the bananas.
- Put the watermelon, bananas and coconut cream into a food processor or blender and process until combined.
- Pour into chilled glasses and serve (serves 2).