Memories of Greek sunshine on a plate I think. No cooking, minimal chopping and glorious flavours. The amazing thing about this dish is that I am using SEED FREE watermelon. My lovely friends at Hopley's farm shop stock this now and it is just incredible.
Ingredients
½ a watermelon (about 1½ kg), peeled and cut into chunks
200g block feta cheese, cubed
1 large handful black olives
A handful flat-leaf
parsley and mint leaves, roughly chopped
1 red onion, finely sliced into rings
Olive oil and lemon juice or balsamic vinegar, to serve.
Plus:
A bowl of quartered tomatoes drizzled with olive oil with salt and pepper on the side.
Bread of your choice.
Method
In a large serving bowl, lightly toss the melon with the
feta and olives. Scatter over the herbs and onion rings, then serve with the
olive oil and balsamic for drizzling over. Serve a pile of flatbread on the
side for breaking up and using to scoop the salad and mop up the unctuous juices.
No comments:
Post a Comment