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.
another salad from this wonderful recipe book
Serves 3-4 as a starter
Arrange the soft lettuce leaves as a base on a serving plate, then top with the peaches, goats’ cheese, almonds, and cilantro leaves. Sprinkle with a touch of sea salt and grind a little black pepper over the top.
Shake the dressing ingredients around in a small jar or airtight container, then spoon over the entire salad.
We ate this as a whole meal polished off between the two of us. Delicious – sweet and creamy.
Saturday morning, I got up early and took a bike ride around the Roding Valley. I have started an August active challenge committing to some sort of activity every day for the next month. I’m not sure they include cooking and baking but it was the stimulus for me this morning to bake these little snacks I’ve been looking at for the past few days since I’ve acquired this wonderful cookbook.
It’s an outrageously simple recipe to make. It takes less than 20 minutes to cook and then they’re done. Easy peasy baking.
50g cold butter
40g mature Cheddar cheese, grated
40g feta, crumbled
100g plain flour
a pinch of salt
50ml sour cream
½ teaspoon nigella seeds
2 spring onions, chopped
These didn’t last the whole day. They are absolutely delicious.
My two very good friends from medical school bought me a recipe book (Sabrina Ghayour – Bazaar) and my mother bought me another recipe book (Honey & Co – Food From the Middle East) as birthday gifts. I am a very happy woman.
I have decided that I am quite interested in exploring Middle Eastern cuisine. The presentation, tastes and flavours are quite something. I’m hoping to recreate this in my home as while we won’t be dining out for a while.
So I thought I would start with a little snack not dissimilar to bruschetta. It was very easy to make. I did not have Greek yoghurt or labneh so I used sour cream instead.
Bazaar by Sabrina Ghayour page 14