|You called? © Cookaroo|
A couple of years ago, in my old office, we organised a potluck. It was the middle of summer and since we had to do it over lunch, we decided on salads. We were nearly 10 of us (I was asked to bring dessert, but that's later) and so you can imagine the decadence that came with it all.
As the organiser I had a list of salads that people were bringing - pasta salad, sausage salad, chicken salad, apple and potato salad - oh it all sounded lovely. My friend Riddhi (who is by the way, an amazing cook) said she's bring a watermelon salad. It's got feta and onion, she added. Oh lovely I said, sounding utterly skeptical. And what a fool I was.
When she brought, it was the one salad I could not stop eating, the onions gave it a lovely crunch, the mint a freshness and the feta a sort of a salty contrast to the sweet watermelon. How do you make it, I asked her. Oh it's a Nigella recipe, she said, and there's really nothing to it.
She's couldn't have been more right. This is a super simple to put together and there's not a single ingredient that isn't available here. Nigella uses lime juice, I use balsamic - but whichever recipe you follow, this will be a great salad.
I mean it is my favourite salad in the summers. It's the salad I always make when I have people over. It's the salad I make when I don't feel like eating dinner. It's the salad that my husband and I will fight over.
Moral of the story? Make it, like today!
|Not quite Nigella © Cookaroo|
Watermelon, feta and mint salad
Adapted from Nigella Lawson's Nigella Bites. Available in India, US and UK
1 small red onion
1 small ripe watermelon
100 gms feta cheese
Bunch fresh mint, removed from stalk
3-4 tablespoons extra virgin olive oil
100g pitted black olives
3-4 tblsp balsamic vinegar
the onion and slice it rather thin. Put the onions into a bowl with the
balsamic vinegar, wrap in cling and keep aside.
the watermelon into large pieces and remove the seed. Arrange into a bowl.
the feta into pieces and add the olives which have been sliced.
the mint and scatter over the salad, generously. Wrap in cling and chill
until ready to serve.
it out of the refrigerator 5 minutes before serving. Add the onion and a
splash of balsamic and pour the olive oil atop.
- Serve immediately with forks.
|It's a cruel cruel summer © Cookaroo|
I am also sending this to Amina's Guest Quest event