Yet another watermelon salad that's perfect as a light meal on those hot summer days. I made this first about a year ago, when I spotted the recipe in Rachel Allen's lovely book "Rachel's Favourite Food for Friends". I love the fresh note that lime adds to the sweet watermelon.
Watermelon, feta and lime salad
(Arbuusi-fetasalat laimiga)
Serves 4
500 g watermelon (cleaned weight)
200 g barrel-aged feta cheese
1 lime
1 Tbsp finely chopped fresh mint
toasted pita bread, to serve
Peel the watermelon, remove the seeds. Cut the fruit into thin slices, about 4-5 cm (2 inches) wide. Place into the serving bowl.
Crumble the feta cheese on top, season with finely grated lime zest and freshly squeezed lime juice, sprinkle chopped mint on top.
Give it a gentle stir and serve. The salad tastes best within half an hour of preparing.
500 g watermelon (cleaned weight)
200 g barrel-aged feta cheese
1 lime
1 Tbsp finely chopped fresh mint
toasted pita bread, to serve
Peel the watermelon, remove the seeds. Cut the fruit into thin slices, about 4-5 cm (2 inches) wide. Place into the serving bowl.
Crumble the feta cheese on top, season with finely grated lime zest and freshly squeezed lime juice, sprinkle chopped mint on top.
Give it a gentle stir and serve. The salad tastes best within half an hour of preparing.
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