From Book: “Eating For The Seasons”.
Watermelon is a cooling food and perfect for the warmer weather. Its flavour is sweet and its colour screams the season. I know this combination of watermelon and feta may sound odd but I guarantee, once tasted, you’ll make it often. This salad is ‘layered’.
6 CUPS WATERMELON, CUT INTO BIG CHUNKS
2 CUPS GOAT’S (or any) FETA, CUT INTO 3- CM CUBES
2 TBSP OLIVE OIL
1 TBSP GOOD BALSAMIC VINEGAR
SEA SALT AND CRACKED PEPPER
TWO HANDFULS WATERCRESS
Method – Place a few chunks of watermelon on each of your serving plates, and top with some feta. Combine the oil, vinegar and seasoning and drizzle some of the mixture over each of the watermelon and feta mounds. Top the salads with a generous handful of watercress, and then finish with a little more of the oil, and vinegar and pepper.
– Use marinated feta instead—there are some wonderful combinations out there.
– Add torn mint leaves with or without the watercress.
– Add blood orange segments with the watermelon—it adds a whole other dimension.
– Sprinkle with 2 tbsp toasted pepitas.