Fat conscious Archives

Asian recipes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Asparagus recipes

Parmesan-baked onions with beans and rustic ciabatta croutons

1 hour 15 minutes

Vegetarian recipes

Cumin-spiced cauliflower with roast tomatoes

45 minutes

Beans recipes

Crusty pan-fried beans with creamy kale polenta

15 minutes

Butternut recipes

Golden soup

30 minutes

Pickled watermelon with barrel-aged sheep and goat’s feta

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 1 hour’s standing time

Cooking Time 5 minutes

Ingredients

750 g watermelon, peeled
150 g Woolworths barrel-aged sheep and goat’s feta, roughly crumbled
freshly ground black pepper, to taste
a handful red lettuce leaves
red microherbs, for sprinkling
pink edible flowers, to garnish (optional)

For the pickle:

½ cup white balsamic vinegar
50 g sugar
2 t salt
1 cup water

Method

Cut the watermelon into small triangles, then place in a bowl or jar.
To make the pickle, bring all the ingredients to a boil in a medium saucepan over a high heat, stirring occasionally. Remove from the heat. Cool completely, then pour over the watermelon. Allow to stand for at least an hour; it’s even better after a few hours. Refrigerate until needed.
To assemble, spoon out the watermelon and place on a platter. Add the cheese and a twist or two of black pepper. Tuck in some red lettuce leaves and add a sprinkling of red microherbs and pink edible flowers.

Cook's note: Watermelon-and-feta salad is a favourite but I wanted to give it a twist, so was delighted to come across this Robby Melvin recipe (southernliving.com). I thought it would be good with goat's feta. It was!

Browse more watermelon recipes here.

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Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Sautéed baby greens

Parmesan-baked onions with beans and rustic ciabatta croutons

Baby marrow and fennel salad

Cumin-spiced cauliflower with roast tomatoes

Crusty pan-fried beans with creamy kale polenta

Golden soup

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Seared tuna with agrodolce

Pickled watermelon with barrel-aged sheep and goat’s feta

Pickled watermelon with barrel-aged sheep and goat’s feta

Ingredients

Method