Side Servings Archives

Strawberry compote with gorgonzola and walnut shortbread

15 minutes

Brie and watermelon preserve wrapped in vine leaves

Avocado recipes

Pan-grilled-corn salad with avocado and feta

20 minutes

Italian recipes

Grilled asparagus with Italian salsa verde

5 minutes

Grilled aubergine with halloumi

15 minutes

Warm cabbage and blue cheese salad

5 minutes

Watermelon recipes

Watermelon salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 litre watermelon, chunks
200 g feta, broken into chunks
60 ml pumpkin seeds
1 handful of basil leaves
Good olive oil, for drizzling
Milled black pepper, to season

Method

Mix the watermelon and cheese and divide it between individual salad bowls.
Sprinkle each serving with roasted seeds and tuck in the basil leaves.
Drizzle with olive oil and season with milled black pepper.

TASTE’s take:
This contemporary salad of watermelon, feta and pumpkin seeds originated in Israel. It's the perfect mix of sweet and salty and is good with chunks of creamy Gorgonzola - a cheese that seems to marry well with so many fruits.

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Spicy marinated beetroot

Baby aubergines with rosa tomatoes

Spicy date chutney

Chapatis

Strawberry compote with gorgonzola and walnut shortbread

Brie and watermelon preserve wrapped in vine leaves

Pan-grilled-corn salad with avocado and feta

Grilled asparagus with Italian salsa verde

Grilled aubergine with halloumi

Warm cabbage and blue cheese salad

Watermelon salad

Watermelon salad

Ingredients

Method