Pink, green and white summer salad

It requires some precision knife skills and nimble fingers but the end result is pretty, delicate and a great light dinner party starter to awaken the taste buds.

DSC02383You’ll need watermelon, avocado, feta and some sprigs of mint and thyme. Cut the watermelon, avo and feta into roughly the same sized squares. I knew I would get bored of the cutting process and cut corners so I asked Al to do the cutting for me. He was methodical and careful, both skills I don’t possess in the kitchen. As you are cutting the avo, squeeze some lemon or lime juice on them to keep the vibrant green alive.

DSC02384Once you’ve got a good pile of each component you can start the assemble. In hindsight, a pair of tweezers would have made this job easier but I managed to get six plates done fairly quickly. You can then decorate however you like but keep it delicate. Once assembled give a final squeeze of citrus over the top and maybe a splash of balsamic if you like.

I’d be keen to hear what other vegetables or fruits would work well presented like this, thoughts?

DSC02381Thanks Ilana Freddye for the inspiration to reproduce this beautiful salad.

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Summer salad with pomegranate jewels

I have a confession to make. I’m a lover of red food. Strawberries, raspberries, watermelon, cherries, cranberries, red capsicum, red onions and the tiny little jewels that make up the glorious pomegranate.

You’ll notice I didn’t mention tomato in this list. I love the flavour of tomato used in cooking but I can’t eat it fresh. Something about the texture… I don’t know… it’s a long story… I’m guessing, but probably some childhood trauma.

Anyway, back to this beautiful, simple summer salad.

Cut up four or five large sweet potatoes and place in a roasting pan with olive oil and season well. Roast until tender.

DSC00553Meanwhile, prepare your pomegranate. Over the years I have tried various techniques for extracting the jewels but I find the easiest and cleanest way is to fill a large bowl with water. Cut the fruit in half and submerge in the water. Peel the skin away and gently prise out the jewels. They will sink to the bottom of the bowl. You’ll be left with the white membrane floating on top which you can easily take out of the water.

Check out this video on Youtube to show you the process.

Once your sweet potato has cooled, add it to a serving bowl with the pomegranate jewels, a good handful of pepita seeds and bocchini cheese balls or feta (whichever you prefer).

Make up a dressing using 2 tablespoons of extra virgin olive oil, two tablespoons of red wine vinegar, one tablespoon of honey, one tablespoon of pomegranate molasses and season to taste with salt and pepper.

DSC00554It tastes just like it looks, bright and happy, a perfect addition to any summer feast. Enjoy!

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