Summer comes and goes in Sydney. The moment you think you are well into one season, the weather changes. This is a tricky situation as you cannot plan your dishes around the temperature especially when it comes to perishables.
Well, I bought summer food last weekend to feed us through the week, based on the temperature at the time but the weather decided to change. That’s why; I now have a lot of ingredients in my fridge that I need to use as soon as possible. Not complaining though; Olly (our dog) and I had fun making this salad today and lots of watermelon which made us spend the rest of the day in the toilet.
The combination of watermelon and feta is a traditional Turkish appetizer and most people have it with a traditional drink called Raki (very much like Ouzo) which I totally hate. I believe Greeks add Kalamata olives to this combination as well. I suppose, I am kind of making everyone happy with this recipe. First of all, it is vegan. Second of all, my recipe has the best of two worlds even though some Turks and Greeks may disagree. Anyway, here’s the recipe…
¼ watermelon, cut into nice, neat triangles
10 pitted black olives
A 1 inch disk cut from the roll of The Redwood Cheezly Mature White Cheddar style, cut into cubes
Handful of lightly toasted or raw pumpkin seeds
Juice of ½ lemon
• Arrange your watermelon triangles on a platter. Add Cheezly cubes, pumpkin seeds and Kalamata olives.
• Drizzle with freshly squeezed lemon juice and serve.