Water melon salad
Course: SaladsCuisine: Mediterranean
Servings
4
Preparation
10
minutesCooking time
5
minutesTotal time
15
minutesIn Lebanon we called this ‘betich’, water melon. Fantastic if you’re thirsty and it’s hot outside. Eating it with your hands. In these salad the water melon gets some company from other ingredients. It transforms into a superb side dish or lunch. One that I love to prepare when it’s heating up outside.
Ingredients
0,5 water melon
40 gram pumpkin seeds
1 block plant based Greek cheese
50 mililiter great olive oil
1 bosje fresh basil
salt and fresh grinded black pepper
Directions
- Cut out the flesh of the water melon. Take out the seeds and cut the melon in nice dices. Not too big, not too small. Bring them into a bowl. Disperse the sunflower seeds over the melon. Cut the cheese in dices. Cut the basil leaves. And pour over the olive oil.
- Bring on as much black pepper on the salad as you wish. I love a bit of spiciness in this salad, so usually lots of it ends up in it.
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