Vegetable-related Archives - Page 31 of 31

Watermelon and feta may sound like a strange combination to you, but it’s eaten this way all over the Eastern Mediterranean – the salty-sweet combination works really well. It’s a very pretty salad too.

Combined with the crunchy pine nuts and fragrant basil, this has become one of my favorite ways to enjoy this beautiful melon, and it’s reliably delicious whether I’ve managed to pick a perfect one or not. 

Serves: 4

about 1/2 medium-sized watermelon, flesh cubed or cut into slices and seeds removed 8oz/200g good-quality feta, crumbled 

1/3 cup pine nuts, toasted  

handful fresh basil leaves, torn into pieces  (I have also used fresh mint which also works well)

a few spoonfuls of extra-virgin olive oil

 freshly-ground black pepper

Combine the watermelon, feta, pine nuts and basil leaves in a large bowl or platter. Drizzle with some extra-virgin olive oil and sprinkle with pepper. Eat immediately!!

This recipe is really unusual and full of flavor.
Serves 6-8

Dressing
1/4 cup plus 2 tbsp rice wine vinegar
1 1/2 tbsp granulated sugar
2 tsp Madras curry powder
1/4 tsp sea salt
freshly ground black pepper to taste
1/2 cup olive oil

Cauliflower
2lbs cauliflower florets
2 tbsp kosher salt
3/4 cup pine nuts, toasted (I used about 1/2 cup at most)
3/4 cup dried currants
1/3 cup raw sunflower seeds
1 small red onion, finely chopped

Method for the dressing

In a large bowl, mix the rice vinegar and sugar until the sugar is dissolved.
Whisk in the curry powder, salt and pepper.
Very slowly, drizzle the oilve oil and whisk into the vinegar mixture until incorporated. Taste and add more salt and pepper if desired. Set the dressing aside.

Method for the cauliflower

Blanch the cauliflower in salted boiling water. Drain and add pine nuts, currants, sunflower seeds and onions. Pour the dressing over the salad, tossing lightly to mix thoroughly. Chill for 1 -2 hours before serving. (I didn’t have time to chill it for that long when I made it and it was still great warm)

Plating
Mound the salad onto a plate in a compact pile and decorate with a few cilantro leaves