SLIDER

watermelon mint and feta salad

It's summer in Sydney and so far it's been quite a hot one. With the temperature close to 40°C one day, cooking was out of the question and all I could think of was salad and in particular watermelon, mint and feta salad.



I consulted my recipe books and decided to use a recipe from Nigella Lawson's book, Nigella Summer. I figured the feta added enough salt so I decided to leave out the olives in the recipe and instead added slices of cucumber. Off to the shops I went to buy watermelon, mint and cucumbers.  



It's one of those recipes that relies solely on the quality of the produce, so use in season watermelon, the freshest herbs and the best feta cheese you can find. 



Watermelon mint and feta salad, serves: 8 lightly adapted from this Nigella Lawson recipe.

INGREDIENTS
1 small red onion
2-3 limes, juiced
1½ kilograms watermelon (sweet and ripe)
250 grams feta cheese
1 bunch fresh flat leaf parsley
1 bunch fresh mint (chopped)
4 tablespoons extra virgin olive oil
1 small cucumber, strip peeled and thinly sliced
black pepper

METHOD
Peel and halve the red onion and slice very thinly. Place the sliced onions in a small bowl with the juice of 2 limes and leave until the onion becomes transparent.

Remove the rind and pips from the watermelon, and cut into triangles. Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley and roughly tear the mint into pieces and add to the bowl.

Enjoy as is or as a side salad.



Tip the onions and lime juice over the salad in the bowl, add the oil and cucumber, then toss the salad very gently so that the feta and melon don't lose their shape. Add some black pepper and taste to see whether the dressing needs more lime juice or additional seasoning.

See you all again soon with some photos from Bowral in the Southern Highlands of New South Wales.

Bye for now,

Jillian
PRINT RECIPE

No comments

Post a Comment

© DELICIOUS BITES • Theme by Maira G.