This is another recipe for a hot summer day. Its refreshing and absolutely delicious and easy to make.
- Watermelon- 2 Cups, Cubed or scooped into balls
- Cantaloupe- 2 Cups, Cubed or balled
- Honey Dew melon- 2 Cups, Cubed or balled
- Mint leaves- 1/4 cup Packed, chiffonade cut
- Sugar- 1/4 Cup( Add more if you like it sweeter)
- Water- 1/4 Cup
- Lemon Juice- From 1 lemon
Dissolve the sugar in water and add the Lemon juice and cut mint. Mix all the cut melon and add the mint syrup. Chill in the refrigerator for a couple of hours. The salad tastes much better when the fruit gets time to soak up the syrup and chill.
Diced Jicama- 1/2 of a big Root
2 English cucumbers- Diced
2 Roma tomatoes- Diced
For the dressing-
Mix all the following together-
4 Tbsp- Extra virgin Olive oil
2 Tsp- Basalmic Vinegar
Chopped Basil- 1 Tbsp
Salt- To taste
Black pepper powder
‘Tabbouleh’ is a well known Middle Eastern salad that is generally made using Bulgar wheat, parsley and mint. My version of this salad is made from cooked Quinoa, which give it a crunchy texture and is full of proteins. I also added a few more ingredients to make this salad, a satisfying meal in itself.
1. Quinoa grains, either white or red- 1/2 Cup
2. Finely chopped mint- 1/4 cup
3. Finely chopped Parsley-1/2 cup
4. Finely chopped spring onions- 4 sprigs
5. Cucumber- 1 small Kirby chopped
6. Tomato- 1 chopped
7. Red Capsicum- 1/2- Chopped
8. Carrot- 1, peeled and grated
7. Lemon Juice- 1 Tbsp
8. Walnuts- 1/4 cup, toasted
9. Salt- To taste
Rinse the quinoa well and cook in 1 cup of water with a little salt. Cool the cooked Quinoa well before mixing all the remaining ingredients and mix well. Refrigerate the salad for a while before serving.