I do find it interesting when serving foods and catering parties the reactions from the consumers. Polite etiquette, I guess necessitates complimentary affirmations but sometimes my surprise is over the simplest of things that perhaps had never been thought of or a surprise shock to the palate that delights. Vibrant colours and tingling flavours often create sounds of glee which can be very heart warming warmth for appreciation of one’s efforts. These are usually followed by pleas for the recipe which sometimes I try and avoid in order to maintain the signature. However on this occasion I shall oblige and share with all. Two salads, to delight both in flavour and colour.
Watermelon with Mint & Feta
Cubes of Seedless Chilled Watermelon – drained for excess juices.
Freshly chopped Mint
Combination of Lime Juice and Olive Oil about 2 to 1
- Place Cubed Melon into a bowl and dress with the Olive Oil and Lime Dressing.
- Add Chopped Mint and sprinkle with Crumbled Feta
This is all best done not more than an hour before serving and you must be careful not to
bruise the Watermelon.
Aubergine with Yoghurt
Slices of Aubergine sprinkled with Olive Oil and Roasted in a hot Oven till Golden – cool
Thick Greek Yoghurt
For the Dressing: Olive Oil – Red Wine Vinegar – Molasses Syrup – Crushed Clove of Garlic – Finely Chopped Mint
- Lay out the Aubergine onto a platter – top with Yoghurt
- Drizzle the dressing over and further decorate with Pomegranate Seeds and Sprigs of mint
Both are very good compliments to a BBQ’d or Roasted joint. Enjoy