This Week’s Recipe: Watermelon, Mint and Fetta Salad

Why Watermelon Salad?
It is February and autumn is soon approaching, however looking out the windows many Australians will not believe it as our real Australian summer weather has only just arrived with hot (to very hot) sunny beach filled days and balmy fun filled nights.

This salad is beautiful mixture of texture and flavours and is perfect to make in summer, when watermelons are sweet and refreshing. This salad somehow reminds me of pickled watermelon rinds – a sophisticated soft, sweet and sour pickle flavour delicious with grilled fish or light Asian food – only without the effort, while making me feel that little bit healthier knowing I am getting the most out of life in a raw food movement kind of way.

Enjoy and savour the combination of sweet and savoury in this salad while the weather compliments

1 small Spanish onion
2-3 juicy limes
1kilo ripe watermelon
200 soft fetta cheese, such as Danish
1 bunch mint, roughly chopped
1/2 bunch flat leaf parsley, roughly torn
2-3 tablespoons extra virgin olive oil
Black pepper

Peel and halve the Spanish onion and cut into very thin half moons and place in a bowl. Squeeze the juice from the limes and pour over the onion. (This will cut back the sharpness from the onion, and help give that pickled watermelon rind flavour)

Remove the rind and pips from the watermelon, and cut into approximately 3-4 cm pieces, and cut the fetta into similar sized pieces putting them in a large bowl together.

Sprinble over the parsley and mint and lightly toss. Add the onions and limejuice (which by now should be beautifully pink in colour), and drizzle with olive oil and a good turn of pepper.

Serves 6-8

Bon Appetite




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