Recipes for spring heat

Wa­ter­melon cools it down

Sunday World - - Life -

There is noth­ing quite like sink­ing your teeth into a juicy, sweet wa­ter­melon on a hot spring day. To­day, I want to share easy, re­fresh­ing recipes with this favourite to help keep you cool and re­freshed.

Wa­ter­melon and feta salad In­gre­di­ents:

3 cups wa­ter­melon, cubed

½ cup cooked black lentils

¼ cup feta, crum­bled

10 fresh mint leaves, finely sliced

¼ cup olive oil

2 ta­ble­spoons white wine vine­gar salt and pep­per to taste

In a large salad bowl, com­bine the wa­ter­melon, lentils, feta and mint. To make the dress­ing whisk the olive oil and vine­gar to­gether in a small con­tainer. Sea­son with salt and pep­per to taste. Pour dress­ing over the wa­ter­melon salad and toss gen­tly to com­bine.

Wa­ter­melon cock­tail


8 cups chilled wa­ter­melon

2 cups co­conut wa­ter 4 ta­ble­spoons of fresh lime juice

1 cup vodka (op­tional) mint for gar­nish Us­ing a blender, com­bine wa­ter­melon, co­conut wa­ter and fresh lime juice. Blend un­til smooth. Pour mix­ture into a large jug and stir in the vodka. Add ice and serve with lime wedges and fresh mint.

Fruit pizza In­gre­di­ents:

1 wa­ter­melon

2 ta­ble­spoons honey

¼ cup cream cheese

2 tsp vanilla ex­tract

4-5 straw­ber­ries, sliced

½ peach, sliced

1 fig, sliced

12-14 blue­ber­ries and rasp­ber­ries hand­ful mint leaves

2 ta­ble­spoons toasted co­conut shav­ings Com­bine the cream cheese, vanilla ex­tract and honey in a stand mixer un­til well in­cor­po­rated. Slice wa­ter­melon into 4cm round slices. Top the slices with the cream cheese then add straw­ber­ries and peaches, fol­lowed by the sliced fig. Then add rasp­ber­ries and blue­ber­ries and top with a few leaves of mint. Add toasted co­conut shav­ings and a driz­zle of honey. Slice in pieces and en­joy!

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