This is the perfect salad for a hot day. Cool and refreshing, a beautiful combination of the sweet and the salty.
1/4 fresh watermelon
1/2 green chilli
2 tbsp olive oil
1 tbsp lemon juice (about 1/2 lemon)
1 -2 heads of Little Gem Lettuce
150 g feta
4 sprigs of fresh oregano
freshly ground black pepper
Cut the watermelon flesh away from the skin and chopped into large cubes. Put the watermelon in the fridge and keep it there until the last minute at as it needs to be eaten cold.
It’s a chilly really finally we leave the seating but if you prefer a more mellow cake shake them out place in a small bowl or jug and covered with the Olive Oyl and lemon juice. Set aside until serving.
Pull the letter support and wash the leaves in cold water. Drain or dry in a salad spinner.
Scatter the watermelon over the lettuce, then break the feta up into chunks (about half the size of the watermelon cubes) and dot them all over. Pick the leaves off the oregano sprigs and scatter them over the top. Finally, just before serving, sprinkle everything with salt and pepper and spoon over the chilli oil.
Reference: Honey and Co Food from the Middle East. Sarit Packer and Itamar Srulovich. Page 131.
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