Freshen up with watermelon and mint salad
Hands up who over-indulged in the holiday season? Judging by the discarded Christmas pudding boxes and drained wine bottles lining our recycling bin, we’re certainly guilty of eating and drinking our way to merriment in 2013. But it’s a brand-new year and we’re not ones to hold on to old regrets, so we’re leaving our follies in the past and looking ahead to a brighter, better 2014. Kick off the new year with a healthy-eating action plan full of fresh, summery flavours and nourishing ingredients, starting with this easy recipe for watermelon and mint salad.
INGREDIENTS
1/2 red onion
1 lime
1 kg watermelon
100 g pitted black olives
200 g fetta
bunch of mint
bunch of basil
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
black pepper, to taste
TO MAKE
Slice the onion finely and place in a large salad bowl, then squeeze the lime juice on top.
Grab a ripe, sweet watermelon and suit up in a protective apron. Cut the flesh from the rind and chop into small triangles.
Add the chopped watermelon to the bowl, along with the pitted olives and crumbled fetta. Wash the mint and basil and pat-dry, then tear off the leaves and throw into the salad bowl.
Pour the balsamic vinegar and olive oil over the top, season with a little pepper to taste, and gently toss to combine.
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