On Friday I decided to take on the task of entertaining the guys in Hubby’s dotCommerce team, a great idea we thought, a nice relaxing evening and a chance for me to get to know Hubby’s colleagues. What I didn’t know was that I would come back from holiday with a horrific cold, Tunisian tummy bug and oh yeah the fact that I would be moving a in few weeks time. Now I like a challenge but this was a challenge to far, it was all I could do to get out of bed, let alone cook for two days !!!
I spent Thursday cleaning and making desserts, Friday more cleaning, preparing the house and garden and making the salads. By the time everyone arrived everything was perfect, I was showered and dressed and drugged up to the max on pain killers and cold remedies, which went down wonderfully with a few glasses of red wine. I had grand ideas about what I was going to cook and how I was going to decorate the house, but due to feeling so rough I played safe and stuck to recipes I knew and just chucked up a little bunting. Also lucky for me Hubby is a whizz in the kitchen and once he was home I handed over to him.
I must say that I totally enjoyed the evening, the guys were great and I can not wait to do it again in the new house. So here’s to dotBBQ part II and me being well so I can be a better hostess next time.
(Everything I made is already on the Blog apart from this salad and it’s gorgeous)
Serves 8 |
1 small red onion2–4 limes, depending on juiciness1.5 kg sweet, ripe watermelon250g feta cheesebunch fresh flat-leaf parsleybunch fresh mint, chopped3–4 tablespoons extra virgin olive oil100g pitted black olivesblack pepper
Peel and halve the red onion and cut into very fine half moons and put in a small bowl to steep with the lime juice. |
Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks. |
Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.
Tip the onions, along with their pink juices over the salad in the bowl; add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don’t lose their shape.
Add a good grinding of black pepper and taste to see whether the dressing needs more lime.
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