Sunday, May 31, 2015

Watermelon, feta and mint salad.


Mary Berry's watermelon, feta and mint salad recipe - Telegraph:
Ingredients:
½ cucumber
½ small watermelon, peeled, deseeded and cut into 2cm cubes
200g good-quality feta cheese, crumbled into small cubes
50g pitted black olives in oil, halved
1 small bunch of mint, chopped
For the dressing:
4 tbsp olive oil (or oil reserved from the olives)
juice of ½ lemon
salt and freshly ground black pepper

Method:
Peel the cucumber with a potato peeler, cut in half lengthways and, using a teaspoon, scoop out and discard the seeds.
Cut into crescent shapes.
Layer half the watermelon, cucumber, feta and olives in a bowl, repeat again, then sprinkle with the chopped mint.
For the dressing, whisk together the oil and lemon juice, season with salt and pepper and pour into the bowl.
Serve chilled.

OR:
Recipe: Watermelon and feta salad | Daily Mail Online:
Serves 4-6
1 piece watermelon about 900g
200g feta cheese
black pepper
8 radishes finely sliced
2-3 tbsp pomegranate seeds if available
2 tbsp roughly chopped fresh mint leaves plus
whole mint leaves to serve
3 tbsp olive oil
1 tbsp lemon juice

Remove the rind from the watermelon, reserving some for presentation as in the picture, if you wish.
Roughly chop the watermelon flesh, discarding the seeds.
Arrange the watermelon on a platter or on individual plates.
Crumble over the feta, season with black pepper, and sprinkle over the radishes and pomegranate seeds if using.
Combine the chopped mint with the oil and lemon juice and drizzle over.
Finish with whole mint leaves.

Variation:
1. Watermelon, Heirloom Tomato, and Feta Salad Recipe | MyRecipes.com
2. Using the 2.5 inch cake ring or a large biscuit cutter, cut out watermelon rounds and cut it in half horizontally.
Drizzle with balsamic reduction:
Ingredients:
2 cups balsamic vinegar
4 tablespoons brown sugar (substitution: agave nectar, honey or maple syrup)
Directions:
Combine ingredients in wide saucepan, bring to boil then lower heat to low. Simmer away, stirring constantly till the glaze coats your spoon.
Pour into jar or bottle.
Store at room temperature.
Makes about a cup of balsamic glaze.
'via Blog this'

No comments:

Post a Comment