Serves 4
On a hot summer day in Portland, Oregon, which there are far and few between, watermelon is in season by August. So putting together a modified Jamie Oliver's salad and we have...
handful each: pumpkin and sunflower seeds
olive oil
black pepper and chili powder to taste
1/2 watermelon, with or without seeds, chopped into chunks
6 oz. (180 g) goat cheese, cut into chunks
bunch of fresh mint leaves (which grows in our garden very well!) or basil leaves
1 scallion, thinly sliced
1 limes or 1 Tbs. (30 ml)
1. The seeds can be raw or pan toasted with some olive oil, pinch of salt, pepper, and chili powder for a few minutes.
2. Toss the watermelon chunks in a bowl with most of the mint leaves and sliced scallions.
3. Squeeze/Add lime juice over the watermelon with olive oil and toss.
4. Arrange the watermelon on plates or a platter. Add chunks of cheese (or on the side) and the seeds. Sprinkle the rest of the mint leaves on top.
Optional:
Sprinkle with sliced chiles and/or edible flowers.
See "Nutritional Information" article "Edible Flowers".
