On Saturday our good friend arrived all the way from London, giving Mr. Spring and I the perfect excuse to spend the next two weeks exploring places we’ve been meaning to see for the past year. Yesterday while our guest acclimatised at The Spring Cottage, I put together this refreshing salad for a light lunch on the verandah. The flavour combination may sound strange but together they strike the perfect balance between salty and sweet while the bright pinkness of the fruit and dressing is stunningly, cheerily, beautiful. We’re hitting the road today to spend some time in Northern NSW, and I’ll be blogging on my iphone from the rainforests, beaches, and small towns in between for the rest of the week. So long Brisbane… and hello open road!
Watermelon Salad Recipe
1. Thinly slice one small red onion (using a mandolin makes this job much easier) and in a small bowl soak the half-moon shards in a juice of 1 lemon or 2 limes. Set aside.
2. Cut the flesh of 1/2 a watermelon into bite-size pieces. Crumble 100g (half a package) of Danish feta and a handful of pitted black olives on top.
3. Roughly chop a handful of fresh Thai basil (or a combination of mint and regular basil leaves).
4. Pour onions and juice over top, drizzle with olive oil, toss and serve.