Recipe of the Month:
Watermelon and Feta Salad
- Peel the red onion and cut into strips and put in a small bowl with the lime juice.
- Remove the rind and pips from the watermelon, and cut into medium bite sized pieces, and the cut the feta into small pieces but not crumbled and put them both into a large, wide shallow bowl.
- Use spring of parsley , and add to the bowl along with the chopped mint.
- Tip the onions, along with the lime juice over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don’t lose their shape.
- Add plenty of freshly cracked black pepper to finish and serve
Ingredients:
- 1 small red onion
- Juice of two limes
- 1.5 kg sweet, ripe watermelon (you can also use watermelon injected with kirtsh, or vermouth)
- 250g feta cheese
- bunch fresh flat-leaf parsley
- bunch fresh mint, chopped
- 6-7 tablespoons extra virgin olive oil
- 100g pitted black olives that have been dried in an oven (about 45 minutes at 150 degrees)
- black pepper
