Recipe of the Quarter

8/11/2016

Watermelon and Feta Salad with Rooibos Syrup and Balsamic Reduction – courtesy of Tongabezi

Ingredients:

Serves 4

• Quarter watermelon

Rooibos syrup:

• 1 Cup water
• Handful of fresh mint
• 1 cup honey
• 8oz fet
• 1 rooibos teabag
• 1 head of fresh butter lettuce

Balsamic reduction:

• 1 small red onion
• 1 Cup balsamic vinegar
• ½ cucumber
• ½ Cup sugar
• ½ Cup roasted cashew nuts roughly chopped
  
  

Method

1. Dice the watermelon and remove as many of the seed as possible.Slice the mint, red onion and cucumber thinly. Wash the lettuce thoroughly and tear it by hand into a bowl.
2. Toss together the watermelon, mint, red onion and cucumber.
3. To make the rooibos syrup, place the water, honey and teabag in a saucepan and bring it to a boil.
4. Reduce by half and set aside to cool.
5. For the balsamic reduction, place the balsamic vinegar in a saucepan with the sugar and reduce slowly till it has a syrupy consistency, allow to cool.
6. Place the salad into a large serving bowl, drizzle with rooibos syrup and balsamic reduction, crumble the feta over the salad and sprinkle with the cashew nuts.

Serve immediately.