Recipe by Niels Naumann Images by Ashlee DeCaires

 

This salad screams summer. Serve it at your next BBQ and watch it be devoured or head into Ember on Church Road in Hamilton and enjoy the original version.

 

½ watermelon

1 punnet strawberries

1 cucumber

1 packet Persian feta (or marinated soft feta or curd)

3 tbsp olive oil

1 cup fresh mint

1 cup fresh basil

black pepper, to taste

 

Cut rind off the watermelon, slice into slabs.

Grill on a hot BBQ until deep scorch marks appear.  Chill.

Slice into smaller bite-size pieces and put into a mixing bowl.

Hull and quarter the strawberries, add to the watermelon.
Peel, halve and deseed cucumber with a spoon, then slice into strips and add to the watermelon.

Crumble over the feta, dress with olive oil and finish with cracked black pepper, torn basil and mint leaves.

Serve chilled.

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