Thursday, August 22, 2013

Middle Eastern Water Melon Salad


Where did the summer go?  The months flew by like few days.  Kids are already back to school and the mechanical routine started again.   Several plans were made and few were accomplished..sigh.  Wish there was longer summer...more sunshine...more vacation...the list goes on...



Time never slows down or stops for anyone.  Follow the pace and get things done and that's the way to go rather than waiting for the next opportunity.  It's good to reflect back once now and then to check the accomplishment list and analyze if time was utilized wisely.  Yeah, these are all well known facts, and we might have heard it over thousand times in our day to day life from our childhood, but putting them into practice is the hard part.  Getting organized and having a routine is a better way to utilize the time.  Yes summer time is less organized for me; it affects everything other than my work.  Getting back to the schedule was a bit hard, but I am there now.



Beginning of Summer I planned to post few salad recipe as it was the apt time to do so.  There were few which caught my attention from the cook books.  But the right time never came...its easy to blame on time.  I had this recipe sitting in my folder for few months now and finally I made this refreshing salad yesterday and we really enjoyed it as a dessert after dinner rather than a starter.



Recipe Adapted from - Chef Jane's 'Fresh, Happy Tasty' cook book

Ingredients
2 tbsp - sesame seeds
4 cups - watermelon cubed into bite size
1/2 cup - crumbled feta cheese
1 tbsp - mint leaves, torn
1 tbsp - Cilantro leaves, torn
1/2  orange - Orange juice from half of a Navel orange
Extra Virgin Olive Oil to drizzle
Freshly ground black pepper to taste
Directions:
  • Toast the sesame seeds in a pan for 3 minutes.
  • Place the cubed watermelon  and feta on a plate.  Sprinkle the toasted sesame seeds, Cilantro and Mint leaves on the watermelon.
  • Just before serving the salad, drizzle the Orange juice and Olive Oil on top of the salad.  Season with fresh cracked black pepper.
Notes:
  • The original recipe called for fresh pomegranate seeds too, I didn't have it when I made it, but still it tasted good.
  • Add the orange juice and Olive oil only before serving, otherwise the salad will turn watery.

14 comments:

  1. Beautiful pics:) I am huge fan of watermelon:) Will try this salad :)

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  2. We love watermelon salad this time of the year -- so refreshing! Love the use of orange juice. Is it 1/2 cup?

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  3. Nice pics Shibi and what a refreshing salad..I love fruity salads... :) BTW - I just bought the same wooden board yesterday - LOL!!

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  4. Lovely salad...awesome pics as usual...

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  5. ahh...such a refreshing salad...love the pics too

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  6. such gorgeouc clicks Shibi ! i love the way u come up with the presentations !!! honestly. Regarding ur queiry on hte halwa, well..personally, i liked the carrot halwa more than the doodhi (cud be coz i always have a soft towards the former ;) ), and the green colour is naturally from the doodhi. and yes, i did remove the skin before grating it. The image of the halwa as shown in the blue plate is what it luked like after it was cooked, and b4 rolling in as balls. You can very well add in a drop of green food colour to make it more green if u want:)

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  7. Perfect summer treat for eyes and tummy :)
    Many thanks for visiting my blog and you have a new follower from this moment on, dear Shibi :)

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  8. I have watermelon for breakfast almost every morning in the summer, but rarely use it in a salad. I need to correct that! This looks wonderful. Love the idea of toasted sesame seeds in it. Good stuff - thanks.

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  9. Wonderful salad Shibi.. Loved it.. Will definitely try this :-)

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  10. that looks so summery and light and fresh! yumm

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