I have been a little quiet of late. Packing up a house and moving just before Christmas is not ideal at the best of times, let alone when one has the job of recipe developing, testing and trying to cook delicious food from a half-packed kitchen… Yes, we are moving – there will be a garden, fresh herbs and I even envisage a small vege patch – a zero waste kind of set up.
While I’ll be posting a few recipes over the coming weeks, including some seasonal treats, my focus will be on quick and simple meals in minutes and one pot wonders. I’m sure there are days when you’d rather be doing something else than stand over the stove cooking complicated dishes from recipes you only half understand.
If there is one thing I like to have on hand on a day like today – warm and packing boxes, is seedless watermelon. Come warmer weather, I like to be stocked up and I like my watermelon chilled.
I have previously professed my love for the watermelon and haloumi combo, which has become so much of a popular dish at our local wine bar that a tapas bar nearby has basically ripped off the idea, quite poorly I might add. This time I have decided to do something different, mostly because I only had feta in the fridge and did not feel like climbing the giant 84-step staircase up from the supermarket in this heat.
Watermelon, strawberry and feta salad
Combining cubed watermelon, sliced strawberries, fresh mint and some salty feta makes up for a quintessential summer salad. Add a dash of aged balsamic for extra flavour and you have a great snack or supper that will refresh and rehydrate like no other.
For the salad:
- 2 cups of watermelon, peeled and cubed (about 2 thick slices)
- 2 strawberries, hulled and sliced
- 1 tbsp crumbly Greek feta
- 4 mint leaves, shredded
- 1 tsp aged balsamic
To make the salad: combine watermelon, strawberries and mint in a large bowl. Toss gently to mix.
To serve: place the mixed ingredients into a serving bowl, drizzle with balsamic and sprinkle with crumbed feta.