Watermelon and Feta Salad

A fast and bright way to say farewell to summer days.  Scrounge the mint tips from the dried-up plants out the back, drizzle a little verjuice or squeeze over fresh lime. 

1/4 Watermelon (about 3/4 cups), cubed

100g Classic Greek Feta

1/4 cup olive oil

1-2 limes juiced or for less acid contrast use 2-3 tablespoons of verjuice

2 tablespoons of pumpkin seeds, toasted

A handful of fresh mint leaves, you could use dried mint

  1. Check over the watermelon for pips and remove them,
  2. Combine the olive oil and lime or verjuice. Toss very gently through the cubed watermelon and arrange on a platter. Chill.(If you have transferred to a storage container at this stage, make sure you capture the juices when your re-plate)
  3. Just before serving crumble over the feta, mint and pumpkin seeds

Makes: Enough for 4 as a side.

Notes:    My favourite New Zealand Feta is from the Zany Zeus brand.

I always use the Greystone Verjuice (you can buy from their website), this also makes a lovely refreshing mocktail when made up like a cordial with sparkling water.  If Greystone has sold out Sabato's range of Verjuice is worth looking into as they ship nationwide.

I prefer to use a "Light" Olive Oil here, the greenness of an EVO isn't what I am after. Sacrilege I suppose.

Also in Recipes

Lemon, Greek Yoghurt and Olive Oil Ring Cake

An updated old-fashioned cake for Mother's Day.  Served with a simple lemon glaze and Greek yoghurt swirled with lemon curd.

 An updated old-fashioned cake for Mother's Day.  Served with a simple lemon glaze and Greek yoghurt swirled with lemon curd.



    Fish with Fennel Fern and Seeded Mustard

    Makes: Enough for each person to have 200g of fresh fish

    Notes: I tested this recipe with three commonly available NZ white fish.

    Ling which took 10 minutes plus resting 5.

    Gurnard and Tarakihi both took 7 minutes plus resting. 

    The resting gives you a bit of wriggle room but look for fillets about the same size.  With the Ling for example I folded the tail of the fillets under to make them the same width as the fatter section of the fillet. 

    Easy Mezze; Dressed Hummus

    As part of a series of quick dishes to serve with drinks this Mezze item of dressed hummus is an opportunity to elevate your hummus game.  With a drizzle and a sprinkle, try experimenting with these two flavour profiles. Ubiquitous but delicious, hummus turns up just about everywhere.  From the multiple pottles available in my supermarket, it would have to qualify as a Kiwi favourite.  Don't just drop it on the table in its pot with a few crackers.