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Main Ingredients | Watermelon, Feta cheese |
Cuisine | Fusion |
Course | Salads |
Prep Time | 26-30 minutes |
Cook time | 0-5 minutes |
Serve | |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 medium watermelon, seeded and cut into cubes
- 4 tablespoons crumbled feta cheese
- 4-5 bottled jalapenos
- 1/2 cup chopped fresh coriander leaves
- 4 tablespoons oil
- Salt to taste
- 1/2 medium pineapple, peeled and cut into cubes
- 1 small green pepper, cut into cubes
- 1 small yellow pepper cut into cubes
- 1 small red bell pepper cut into cubes
- 1-2 fresh jalapenos
- 5-6 green olives, sliced
- 5-6 black olives, sliced
- 1/2 cup corn kernels, boiled
- A few lollo rosso leaves
- 1 small carrot, peeled and cut into juliennes
Method
- To make dressing, roughly chop bottled jalapenos and place in a blender jar. Add chopped coriander, 2 tablespoons oil and salt and blend into a smooth paste. Transfer in a bowl, add remaining oil and whisk well.
- Combine watermelon, pineapple, green, yellow and red peppers, sliced fresh jalapenos, green and black olives and corn kernels in another bowl and toss lightly.
- Tear lollo rosso and place on a serving plate. Put the salad on one side and add the dressing on it. Garnish with carrot juliennes and sprinkle feta cheese on top. Serve immediately with lemon slices.
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