Sunday, November 30, 2008

Great place to swim!

At this point I shall add this great recipe for

WATERMELON, FETA AND BLACK OLIVE SALAD (I hope this is OK to copy from Nigella)


1 small red onion

2–4 limes, depending on juiciness

1.5 kg sweet, ripe watermelon

250g feta cheese

bunch fresh flat-leaf parsley

bunch fresh mint, chopped

3–4 tablespoons extra virgin olive oil

100g pitted black olives

black pepper

Serving Size : Serves 8


Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp. Two limes’ worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.


Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks, if that makes sense (maths is not my strong point). Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.


Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don’t lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime. Hava Negila! The taste of Tel Aviv sunshine!

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