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
Feta Cheese
- 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
Pomegranate Seeds
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
