Last week I posted the recipe for Chicken Escalopes and mentioned that I served it with a Watermelon, Feta and Rocket (Arugula) salad. And before you turn your nose up, let me try to convince you that this is a FABULOUS idea!
When I first paired Watermelon with Feta, I was about 19 and trying to be all “Fantastic Foodie” with my family, they didn’t completely hate the idea but I could see they didn’t love it either. I just served up wedges of Watermelon with crumbled Feta and some black pepper. Bless them for eating it with a smile while their eyes were saying “this is kind of wierd”.
Then a week or so ago, I saw the amazing Ina Garten making a Watermelon, Feta and Rocket salad on Barefoot Contessa and it looked absolutely mouth-watering. I knew I was going to try it and then I saw it popping up on blogs all over the place. Obviously, as Watermelon is one of South-Africa’s favourite fruits in Summer, everyone thought this was as great an idea as I did.
Ina dressed her salad with a citrus dressing but I decided to amp up the Watermelon flavour and I made a Watermelon and Lemon dressing instead. It was delicious. The sweet Watermelon with the salty Feta is to die for, throw in some peppery rocket and a lemony dressing and you get what another blogger friend of mine likes to call, a flavour party in your mouth! I know some of you might be sceptic, especially the ones who have husbands or men to feed who aren’t so into salads, but just try it. And come tell me what you thought!
Quantities depend on how many people will be eating
Watermelon, cubed (I try to get the seedless variety whenever I can)
Feta cheese, cubed (you want roughly the same amount of Feta as Watermelon
Fresh Rocket / Arugula
For the dressing (makes +- 250ml)
1 cup watermelon, chopped
juice of 1/2 lemon
1/2 tsp salt
1/3 cup canola oil
- Blend/ Process the watermelon. If you prefer a ‘clear’ dressing, you can strain the watermelon juice but I didn’t mind a bit of texture.
- With the processor / blender running, add the lemon juice, seasoning and oil slowly.
- Pour over the salad ingredients and serve.
On a different note, My friend, Colleen from Brownie Girl blog has been hard at work organising this year’s Food Blogger Indaba. This year’s event is going to be bigger and better than ever and the line-up of speakers and workshop presenters is almost too impressive to mention. People like the fabulous Abigail Donelly of Taste magazing and Phillipa Chefitz (the amazing cookbook author) will be speaking at this event, which is what made me book my flight tickets and my space at the conference immediately. Hop on over to the site for more details, it really is something that all foodies or food bloggers should think of attending. (and I hear the goodie bags are incredibly, fabulously, amazingly impressive, to say the least)