Recipe of the Quarter: South African Spicy Melon Salad
7/25/2012
Ingredients
- 1/4 cup extra virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon harissa ( or other hot sauce)
- 1/2 teaspoon serrano chilies ( seeded, chopped fine)
- 1/2 teaspoon cumin ( kamoun)
- 1/2 teaspoon paprika ( tahmira)
- salt & freshly ground black pepper
- 3 -4 cups watermelon ( rine removed, chunked,chilled)
- 1/2 red onions ( sliced thin)
- 2 tablespoons parsley ( fresh-chopped)
- 2 tablespoons mint ( fresh- chopped)
- 1/4 cup black olives ( Moroccan olives, pitted-or other oil cured black olives, coarsely chopped)
- 2 ounces feta cheese ( crumbled about 1/2 c.)
- 3 tablespoons almonds ( slivered-optional)
Method
- In a small bowl, whisk the oil, lemon juice, spices and salt/pepper, allow to set in refrigerator at least 1 hour.
- Arrange watermelon chunks on individual serving plates, sprinkle with onion, parsley, mint, olives and feta, drizzle dressing on top.
- Top with almonds, if desired.