Sunday, 13 January 2013

Watermelon, Kalamata Olive Salad with Gouda

Inspired by Dish Magazines salad that uses black olives and firm ricotta. Experiment with what you have on hand, it's a beautifully refreshing salad and the harissa in the dressing gives it a wee kick.

Ingredients
(serves 4)
Takes 15 minutes to prepare
  • 1/2 large watermelon, rind removed, sliced into thin wedges (I also remove any large pips)
  • 100-150 grams firm gouda, ricotta or bocconcini, sliced
  • 1/2 red onion, finely sliced
  • 6 cherry tomatoes, cut into wedges
  • 2 radishes, finely sliced
  • 1/2 cup pitted kalamata olives, sliced
  • small handful of rocket leaves
Dressing
  • 1/3 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1/2 - 1 tsp harissa
  • sea salt & freshly ground black pepper
Pop all dressing ingredients into a jar and shake well. 

Method
  1. Scatter onion, tomato, radishes & olives on a platter & drizzle with a little dressing.
  2. Arrange the watermelon wedges & cheese on top, slightly overlapping.
  3. Scatter with remaining ingredients, the rocket & remaining dressing.
  4. Grind over black pepper and a pinch of sea salt. Enjoy!
Goes well with grilled prawn kebabs.


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