[recipe originally from: Traveler’s Lunch Box]
INGREDIENTS
- ¼-½ medium size watermelon
- 200g feta or salad cheese
- 50g (about 100ml) pine nuts or blanched hazelnuts (chopped)
- 3 tbs olive oil
- rainbow peppercorns
- handful of fresh basil leaves (chopped)
- few more basil leaves for garnish
METHOD
- Remove skin from watermelon, cut in into cubes and deseeded.
- Chop feta cheese into cubes.
- Toast pine nuts on frying pan till some parts of them are golden brown. If using blanched hazelnuts, just chop them.
- Combine watermelon, feta cheese, pine nuts, olive oil in a mixing bowl.
- Season with freshly ground pepper, serve to the serving bowls and garnish with basil leaves.
Serve 3-5 people as a side dish.
NOTES
This is my entry for Kalyn’s “Weekend Herb Blogging” #99, hosted this week by Katie from Thyme for Cooking, the Blog.
I would love to have a bowl of this salad – it looks so refreshing and delicious!
Tks for stopping by, now I have found your wonderful blog, too!
I love making salads with fruit. This one sounds amazing, so fresh and juicy! Nice one Margot.
Cheers
David
My dogs love pine nuts! They spend many a happy hour with the pine cones from our big tree.
I love them too, but prefer to buy them..less work.
Great looking salad, I think I have one cucumber left….
This salad sounds yummy. I use toasted pine nuts in a lot of things. How interesting that you can find pine nut coffee. I’m sure that I will like that.
p/s: Thanks for your comment about the muffins. I’m having a very relaxing weekend. I hope you are too.
What a perfect salad! I love everything in it, especially the feta and the pine nuts.