When I was in primary school we used to visit my grandparents during school holidays.My favourite time to go was the April holiday. All of my favourite food would be in abundance, chibage, nyimo, nzungu, ipwa and mavise (maize, round nuts, peanuts, No idea the English name and watermelon).
My grandmother would put all the watermelons in one field under a big shady tree. After church, we would go and sit under the tree and eat the watermelons. No utensils, just break the melons on the ground. We didn’t even worry about our unwashed hands! The melons would ripe and juicy and we would have juice running down our hands and seeds all over the place. Those were good days. no worries whatsoever.
The idea of using watermelon in a dish is still foreign to me. It is perfect as it is. However salt tends to make sweet foods taste even better, so here we are with a watermelon salad. I do not regret this at all.
I am lazy on occasion and I love that a salad makes a complete meal that is easy and only takes a few minutes of prep and cleanup. Plus very few calories!
Here is how I made the salad:
- 2 tablespoon honey
- 2 tablespoon lime juice
- 1 tablespoon olive oil
- pinch of salt
- 4 cups watermelon, peeled, cut into cubes
- 2 cups cucumber, cubed
- 15 fresh mint leaves, torn
- 1/2 cup crumbled feta cheese, more to your liking
- In a small bowl, whisk together the honey, lime juice, olive oil and pinch of salt. Set aside for a moment.
- In a large bowl or serving platter with sides, combine the watermelon, cucumbers, and fresh herbs.
- Top the watermelon salad with the honey lemon dressing and gently toss to combine. Top with the feta cheese and serve!