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

1. In a small bowl, whisk the oil, lemon juice, spices and salt/pepper, allow to set in refrigerator at least 1 hour. 
2. Arrange watermelon chunks on individual serving plates, sprinkle with onion, parsley, mint, olives and feta, drizzle dressing on top. 
3. Top with almonds, if desired. 

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