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It's National Watermelon Day on August 3, so try some of this refreshing and healthy melon in some perfect summer recipes. Lamb or burgers work perfectly with a zesty watermelon salsa.

Preparation time: 15 minutes, plus 30 minutes to marinate
Cooking time: 20 minutes
Serves: 4

Ingredients
150ml/quarter pint Rubicon watermelon juice drink
2 tbsp olive oil
1 red onion
1 garlic clove, crushed
2 tbsp chopped fresh coriander
1 tbsp chopped fresh mint
8 lean lamb cutlets
800g (1lb 12oz) baby new potatoes, scrubbed

Salsa
2 tbsp Rubicon watermelon juice drink
200g/7oz watermelon, peeled, deseeded and finely chopped
Half a cucumber, deseeded and finely chopped
2 tbsp chopped fresh mint
Pinch of salt, pepper and sugar

Method
For the marinade, put the 150ml/quarter pint of Rubicon watermelon juice drink and olive oil in a shallow dish (not a metal one). Thinly slice half the red onion (reserve the rest for the salsa) and add it to the marinade with the garlic, coriander and mint.

Add the lamb cutlets to the marinade, turning them to coat. Cover and chill for at least 30 minutes, turning occasionally. When ready to eat, put the potatoes on to cook in plenty of lightly salted boiling water.

Preheat the grill. Grill the lamb cutlets for four to five minutes per side, or according to preference. Meanwhile, make the salsa by mixing together the Rubicon watermelon juice drink with the remaining red onion (finely chopped), watermelon, cucumber and mint.

Season with a pinch of salt, pepper and sugar. Serve with the lamb cutlets and potatoes.