I went to my gorgeous niece's very fabulous wedding in a stunning castle in Scotland last month. A 14th century castle backdrop, historic graveyards, glorious scenery, imposing views and unexpectedly good food, all in one day.
Despite the wonderful produce available at this time of year, we're not known in Scotland (at any time of year) for our love of healthy, light, seasonal food - a Glasgow salad being slang for a bag of chips - yet here, I unexpectedly found myself in front of the prettiest plate of salad I've seen in a long time.
This is not so much a recipe really, more of an attempt to recreate a memory and distill the flavours of late summer into one dish by throwing together the most aromatic, fresh, ripe ingredients I could find.
Watermelon and Feta Salad with pumkin seed and olive dressing
2 big handfuls of rocket
2 big handfuls of rocket
1 extra ripe galia melon
1 small sweet watermelon
2 blocks of feta cheese (around 400g)
100g packet of pumpkin seeds
100g black olives, chopped finely
4 tbsp olive oil
Scatter the rocket over a large (preferably white) platter. Chop both melons into equally sized cubes and scatter artfully on top. Crumble the feta over the top. Stand back and enjoy just how lovely the colours look against together. Then toast the pumpkin seeds in a dry pan till they are just turning golden brown, allow to cool then throw on top of the salad.
Mix the olive oil with the chopped olives and drizzle over the whole salad.
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