Recipes | Page 686 of 806 | Woolworths TASTE

Avocado recipes

Chicken breast with a cream and port sauce

Couscous recipes

Couscous with chicken and vegetables

45 minutes

Kebabs

Fresh fruit tart with frangipane

20 minutes, plus 12 to 15 minutes to bake

Watermelon and feta salad with basil-infused oil

Serves Serves 4 (starter-sized portions)

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the basil-infused oil

1 cup green basil leaves, plus extra to garnish
1/2 cup cold-pressed virgin olive oil

For the salad

4 cups cubed watermelon
1 cup sliced goat's-milk feta
3 T caper berries
2 T pumpkin seeds, roasted
purple basil leaves, to garnish
sea salt and freshly ground pepper

Method

To make the basil-infused oil:
Prepare an ice bath with chilled water and ice cubes. Submerge 1 cup fresh basil leaves briefly in boiling water and remove using a slotted spoon before immediately plunging the leaves into the ice bath.

Dry the blanched leaves on kitchen paper, then add, along with the olive oil, to a blender and blend until the leaves are finely chopped.

Tip the contents of the blender into an oil filter over a jug and leave until the oil has dripped through the filter and you are left with clear, emerald green basil-infused oil.

Use this oil within 2 weeks.

To make the salad:
Arrange the watermelon, feta, caper berries and pumpkin seeds on four plates. Scatter the extra green and purple basil leaves over. Dress the salads with basil-infused oil just before serving and season to taste.

Mariana Esterhuizen is the owner-chef of Marianas Home Deli and Bistro in Stanford. You can call her on (028) 341 0272 if you have any queries about this recipe.

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Watermelon and feta salad with basil-infused oil

Watermelon and feta salad with basil-infused oil

Ingredients

Method