Watermelon, Feta and Mint Salad with Pistachio and Parsley

I know it may be a little early in the season for watermelon where you are, or it may even be getting on for winter but I got a baby watermelon in my organic veg box this week. Look how cute it is.

Look, I put it next to a lemon for you so you can see how small it is. Watermelon is one of the ingredients in my favourite summer salad and it is definitely feeling a lot like summer here so this is what I made with it.

Watermelon, Feta & Mint Salad with Pistachio & Parsley

Serves 2, vegetarian, gluten-free. Adapted from Nigella Lawson

• 1/4 small red onion, very finely sliced
• the juice of half a lemon
• 400 g watermelon, rind & most of the seeds removed then cut into approx. 4 cm triangles
• 100g Greek Feta cheese
• a handful of fresh parsley leaves, left whole
• 5 or 6 fresh mint leaves, finely chopped
• 8 black or purple olives, halved & stoned
• black pepper
• extra virgen olive oil
•  a handful of shelled pistachios, roughly chopped
• lemon wedges to serve

Put the finely sliced red onions in a small bowl and cover with the lemon juice. Leave to soak while you make the rest of the salad. This makes the flavour less harsh and turns them a pretty magenta colour.

Place the watermelon triangles in a beautifully random arrangement on your serving dish/plates. Cut or break  the feta into similar sized pieces as the watermelon and scatter them amongst the watermelon. Tear off sprigs/leaves of parsley and do the same. 

Tip the bright pink onions and their juices over the salad, add the olives, drizzle with a little olive oil and top with the chopped pistachios and a grinding of black pepper. Serve with extra wedges of lemon if you like.

This is me sending some much needed sunshine in the form of this beautiful salad to all the people in the UK celebrating the Queen’s Jubilee in the cold and rain.

This is my 93-year-old Grandad at a Jubilee garden party yesterday. He is wearing ski gloves, a shawl and a blanket over his legs. This is the 4th of June by the way, a typically English summer’s day!!

Sending you some sunshine Grandad, Enjoy!!

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Chocolate Pistachio Fudge

As this is probably my last post before the big day I thought I would share something Christmassy with you. This fudge is really easy to make and makes great gifts. Just wrap it in cellophane and tie up with a ribbon.

It’s actually one of Nigella’s Christmas Recipes. I do love Nigella even though she does come out with the cheesiest waffle sometimes. I’m saving up for her hips, not long to go now, especially after picking at this fudge. You have to trim the edges to get them nice and straight you see. You can’t waste it.

Savoury Feta and Pomegranate Cheesecake with Pistachio, Mint and Parsley (and a Winner!!)

Having seen Beth Michelle’s beautiful pure white sweet cheesecake bed topped with a generous pile of glistening ruby pomegranate jewels, I knew that I was going to make a cheesecake with the pomegranates that I am now seeing all over the trees here at the moment.

At the restaurant we used to serve a savoury cheesecake with an apricot chutney. It wasn’t baked and I think it was goat’s cheese. Anyway I was thinking of going down a Greek/Middle Eastern road because of the pomegranate, and feta was the obvious cheese choice.

Roasted Squash, Red Onion and Quinoa Salad with Tahini Lemon Dressing

This little squash growing on the ground on one of the farms where we walk the dog was the inspiration for a quinoa (keen-wah) salad I made for lunch yesterday. Quinoa originated in the Andean region of South America where it has been an important food for 6,000 years. It is so highly regarded because of its nutritional value, having a high protein content, essential amino acids and fibre. 

This is the first time I have cooked with Quinoa. After all the indulgence over Christmas this is my attempt at healthy eating. I roasted the squash & red onion the night before for dinner and had some left over to put in this salad. Make sure you season the quinoa well it soaks up lots of flavour…

Roasted Squash, Red Onion & Quinoa Salad with Tahini Dressing

serves 3 or 4, vegetarian

• 1/3 squash or pumpkin about 500 gr cut into 1 cm dice
• 1 red onion, peeled and cut into eighths (wedges)
• 1 sprig fresh rosemary leaves finely chopped
• 1/4 tsp dried chilli flakes
• salt & black pepper
• 2 or 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 cup quinoa about 200 gr
• 1 cup water 250 ml
• 1 cup veg stock 250 ml
• salt & pepper
• a handful of chopped pistachios (I used walnuts but pistachios would be better)
• a handful of sultanas

For the dressing

• 1 garlic clove, crushed
• 2 0r 3 tbsp tahini
• the juice & zest of 1 lemon
• 2 tbsp extra virgin olive oil
• 2 tbsp hot water from the kettle (maybe more)
• 1/ tsp salt

First roast the vegetables. Pre heat the oven to 180 degrees. Put the squash cubes & red onion wedges on a lined baking tray, drizzle with the olive oil & balsamic vinegar, sprinkle over the salt, pepper, chilli flakes & rosemary and toss together with your hands to coat the veg. Roast in the preheated oven for about 20 – 25 minutes until the squash is tender but not mushy. Remove from the oven & leave to cool.

Meanwhile cook the quinoa. Put the quinoa, water, veg stock, salt & pepper in a medium saucepan and heat until boiling. Reduce the heat and simmer until all the liquid is absorbed about 15 minutes. You may need to add more liquid. It is done when you can see the curly swirl in each grain. Fluff up with a fork, leave to cool and toss with the squash, onions, pistachios & sultanas. Check for seasoning.

Make the dressing. Whisk together the garlic, tahini, lemon juice, zest & olive oil. Add the hot water & salt and continue whisking until you get the desired consistency. Add more hot water/oil/lemon juice if you need to. Pour half of the dressing over the quinoa salad and mix to coat evenly.

Serve the salad at room temperature with some extra tahini dressing on the side….. You could also crumble over some feta or goat’s cheese for extra flavour.

Enjoy!