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Seasonal cuisine 2024 - watermelons
It's watermelon season. We have smallish, elongated oval, smooth, green-black ones with red flesh, roundish, green-black, loosely ribbed ones with golden-yellow flesh and huge oval dark and light-green striped ones with red flesh. All crisp, sweet and delicious. I am currently stuffing myself with this very simple salad:
As much watermelon as you want, cubed
As much feta as you want, crumbled
As many shelled walnuts as you want, roughly chopped
A few leaves of whatever basil you have, shredded.
Mix in a bowl, eat. I find dressing unnecessary. For dinner, I might add a nice slice of home-made toast, buttered. Housekeeper makes it with a mixture of regular bread flour and atta (Indian wholemeal) flour.
Yum.
As much watermelon as you want, cubed
As much feta as you want, crumbled
As many shelled walnuts as you want, roughly chopped
A few leaves of whatever basil you have, shredded.
Mix in a bowl, eat. I find dressing unnecessary. For dinner, I might add a nice slice of home-made toast, buttered. Housekeeper makes it with a mixture of regular bread flour and atta (Indian wholemeal) flour.
Yum.
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Yummy yum! We get a lot of "huge oval dark and light-green striped ones with red flesh" in the summer.
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