How to make Watermelon and Crumbled Cheese Salad -
Very cooling, very tasty – a salad that is ideal during hot summer months.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Watermelon (तरबूज़), Feta cheese (फेटा चीज़)
Cuisine : Fusion
Course : Salads
For more recipes related to Watermelon and Crumbled Cheese Salad checkout Watermelon aur Imli ka Salad, Melon Scoop Salad, Chilled Melon Ball Salad, Chilled Melon Ball Salad . You can also find more Salads recipes like Watermelon and Fresh Mozarella Salad Paneer And Corn Salad Middle Eastern Tabbouleh Salad Penne In Thousand Island
Watermelon and Crumbled Cheese Salad Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 0-5 minutes
Serve :
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Watermelon and Crumbled Cheese Salad Recipe
Watermelon seeded and cut into cubes 1 medium
Feta cheese crumbled 4 tablespoons
Jalapenos bottled 4-5
Fresh coriander leaves chopped 1/2 cup
Oil 4 tablespoons
Salt to taste
Pineapple cut into cubes 1/2 medium
Green pepper cut into cubes 1 small
Yellow pepper cut into cubes 1 small
Red bell pepper cut into cubes 1 small bunches
Fresh jalapenos 1-2
Green olives sliced 5-6
Black olives sliced 5-6
Corn kernels boiled 1/2 cup
Lollo rosso leaves a few
Carrot cut into juliennes 1 small
Method
Step 1
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.
Step 2
Combine watermelon, pineapple, green, yellow and red peppers, sliced fresh jalapenos, green and black olives and corn kernels in another bowl and toss lightly.
Step 3
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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
