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
Method
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
- 1/3 cup olive oil
- 2 tbsp fresh lemon juice
- 1/2 - 1 tsp harissa
- sea salt & freshly ground black pepper
Method
- Scatter onion, tomato, radishes & olives on a platter & drizzle with a little dressing.
- Arrange the watermelon wedges & cheese on top, slightly overlapping.
- Scatter with remaining ingredients, the rocket & remaining dressing.
- Grind over black pepper and a pinch of sea salt. Enjoy!
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