Spanspek And Watermelon Salad Recipes

Steps:

• Chop 180g watermelon and ½ cucumber into chunks and tip into a bowl with the leaves from ½ bunch mint (reserving a few for garnish) and drizzle with 1 tbsp olive oil. Season and pile on to a serving plate. Crumble over 100g feta, the remaining mint leaves, then drizzle with 1 tbsp balsamic glaze just before serving.

Steps:

• Partially peel the cucumbers in strips and cut in half lengthwise. Using a spoon, scrape out the seeds. Firmly smash the cucumber pieces with the flat side of a cleaver or large knife (or a rolling pin) until the cucumbers split in half naturally. Pull apart the 2 sides of the cucumbers along the natural split. Cut the cucumbers into 1-inch pieces diagonally.
• Toss together the cucumbers and 2 teaspoons salt in a medium bowl. Let sit at room temperature until the cucumbers have released some liquid, about 1 hour.
• Meanwhile, add the neutral oil and shallots to a medium saucepan over medium-low heat. Cook, stirring occasionally, until the shallots are mostly browned, about 6 minutes. Set aside to cool, about 20 minutes (the shallots will continue to brown).
• When the shallot oil mixture is cool, stir in the following ingredients in this order: the lime zest, Chinese black vinegar, ginger, soy sauce, sugar, 1 teaspoon of the sesame seeds, the red chile and lime juice until the sugar is dissolved; set aside.
• Drain the cucumbers and dry them with a paper towel. Toss the cucumbers, watermelon, cilantro and mint in the lime-soy dressing and transfer to a plate. Garnish with the remaining toasted sesame seeds and additional cilantro and mint.

Steps:

• In a small saucepan, place the sugar, water, lemon juice, vinegar, and ginger.
• Heat to a boiling, stirring well.
• Continue boiling for about 5 minutes, then strain syrup through a fine sieve or cheesecloth into a bowl.
• Cool.
• Meanwhile, de-seed the cantaloupes and watermelon.
• Using a melon baller, collect balls and place in a large bowl.
• Sprinkle with salt and pepper, then sprinkle on the muscatel.
• Toss gently.
• Pour syrup over melon balls and refrigerate for several hours before serving.
• To serve, decorate with mint sprig.

Steps:

• mix fruit nuts and mint together
• whisk juice and oil and honey together
• toss the feta in to the dressing
• toss with fruit.

Steps:

• Scoop out a whole watermelon using a small curler (so that the flesh is in balls).
• Dice two or three white onions and fresh mint- to taste (or parsley in a pinch).
• Mix through and enjoy.

Steps:

• Remove the skin from the mango. Cut the melon in half and remove the pulp with a potato shaper spoon.
• Cut off the top third of the watermelon and remove the pulp, using the same spoon.
• Place all the fruit in a bowl and sprinkle the sugar on top, adding the maraschino and the wine.
• Leave to cool in the refrigerator.
• Serve either in a large bowl or in individual servings.

Steps:

• In a small bowl, whisk the first nine ingredients. In a large bowl, combine salad ingredients. Drizzle with dressing and toss to coat; serve immediately.