Being a born-and-bred tropical girl, Winter is definitely not my favourite season. I hate having to rug up and battle the Winter wind and rain that Melbourne has to offer. I hate getting out of warm bed to the cold in the morning. I hate seeing trees without leaves. You get the idea. it is not my favourite season.
So while I love my citrus fruits and warm nourishing soups, stews and casseroles, I miss Summer terribly. This is why I have made this dish a few times in Winter to remind us of the good times ahead. Using all the ingredients that are available all year around (thank you, Queensland) – this salad is really simple to make and fabulous for a light dinner when it’s too cold to bother with anything. Just make sure you don’t make it with cold watermelon from straight the fridge.
Watermelon Salad For Two
- 700 g watermelon at room temperature, seedless variety or seeds removed, chopped into large cubes
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds (pepitas)
- 1 tsp + 1/2 tsp extra virgin olive oil
- 1 lime, juiced
- 50 g goat’s cheese or feta cheese
- 3 spring onions, chopped
- 1 cup loosely packed mint leaves, chopped
- salt & pepper, to taste
In a nonstick frying pan, drizzle about 1/2 tsp of extra virgin olive oil and heat. Add pumpkin seeds and sunflower seeds. Toss the seeds in the olive oil and toast gently on low heat until they start to colour. Take the pan off the heat off immediately as the seeds will continue to cook and may burn. Continue to toss for another minute or so.
The seeds will now be excellent finger food. But refrain yourself from nibbling them. Save them for the salad!
Mix together the lime juice and 1 tsp of olive oil. Season to taste and drizzle on the watermelon. Add the spring onions and mint and toss gently. Sprinkle with the seeds.
Or you can file this recipe away for Summer and take it to your first barbecue of the year and wow your friends.
This time last year I made: Prawns and Glass Noodles in Claypot (Goong Ob Woonsen)