I know it’s April already, and the weather where most people live is starting to cool down with promises of Autumn around the corner. Where I llve, in the North West of Australia it’s still very hot and humid. I’m a little over it to be honest, I’m craving to cook some lovely slow cooked meals like my oxtail ragu, 10 hour shoulder of lamb and maybe even a big pot of a hearty minestrone. Summer up here seems to last forever! I’m getting a little tired of meat and salads, which is how we tend to cook most nights as it’s just too hot to bother with the oven and I like to get outside and use the barbecue.
I love my Tomato Salad, which is on our table so much it’s like a member of the family, but I’ve been mixing it up a bit lately and delving out of my Italian repertoire into something I love, Middle Eastern. I find Middle Eastern food very similar to Italian, and their influences are very evident in the South of Italy, particularly Sicily. I love food full of flavour and aromatic.
This salad has become one of my new favourites. I just love the colour of the pink watermelon contrasted with the green pistachios and white feta. The freshness of the mint ties it all together. It doesn’t sound like it would taste that spectacular, maybe even a little weird, but seriously this is divine! The balsalmic vinegar changes the watermelon from sweet to almost savoury and gutsy. I just love it.
So good as a make ahead salad to take to a friend’s house for a weekend barbecue or serve it as a change from the norm for your family’s dinner. Delicious with lamb or chicken, and perfect with prawns (which by the way you could add to the salad if you want to make it more substantial). Give it a try – you’ll love it!
Try this soon while we can still buy nice watermelons. Click here for my recipe.