Tuore klassikko: vesimeloni-minttu-fetasalaatti

Vesimeloni, feta ja minttu – tätä voisi kutsua jo oikeasti klassikkoyhdistelmäksi. Moni on varmasti törmännyt tähän komboon monia kertoja viime vuosien aikana, mutta ei se turhaan ole suosiotaan saavuttanut, maistuvathan nämä ainesosat yhdessä taivaallisen hyviltä! Tämän pienellä twistillä tehdyn reseptin suunnittelin uuteen Vegebudjetilla-kirjaani – ja jos jokin salaatti on helppo ja nopea toteuttaa niin tämä!

Raikas vesimeloni-minttu-fetasalaatti

2–3 annosta
5 min
(laktovege, gluteeniton)

– 600–800 g pala vesimelonia
– 1 limetin mehu
– kourallinen tuoretta minttua
– 100 g fetaa
– mustapippuria

Siivuta vesimeloni ja leikkaa kuoret pois. Kuutioi sopiviksi suupaloiksi. Sekoita kulhossa kuutioiden sekaan limetin mehu. Silppua minttu ja lisää joukkoon. Murusta lopuksi päälle fetaa. Viimeistele ripauksella mustapippuria ja nauti heti!

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  • After a hot sunny day, there’s a thunderstorm coming. It’s rumbling in the horizon and the first drops of water are washing the ground already. I love these dark rainy summer nights. The dinner can be eaten next to dozens of lighting candles and the fire is dancing in the fireplace, ready to warm the night for us.
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Our dinner will be Mediterranean tonight. Fresh grilled tuna with olive oil, herb and apple vinegar sauce and delicious potatoes from the garden. No boring green salad, just local tomatoes and buffalo mozzarella topped with fresh basil.
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What’s your dinner tonight?
  • I love different kind of sauces and pastes, they make any meal better! My new recipe favourite is this creamy butter bean and goat cheese sauce which is perfect for snacks or to the dinner table. I could have a bowl of this right now!
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BUTTER BEAN & GOAT CHEESE SAUCE
• 1 can of butter beans (~ 270 G beans)
• 150 G soft goat cheese
• 1 tbsp of olive oil
• juice of half a lemon
(For garnish: black pepper and chives)

Mix all the ingredients together in a blender. Enjoy the sauce with vegetables, fish or chicken. Or dip some snacks like crackers in it! Can be stored in the fridge for 1-2 days.
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What’s your sauce favourite right now?
  • One of my favourite parts in my garden is the herb section. Especially the perennial herbs growing strong from the ground every spring are incredible. They get bigger year by year. I think I have enough mint and chives for the whole village! And hey look at these chive blossoms – the colour is stunning and they taste really good. Have you ever tried using chive blossoms?
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Now I’m trying to come up with as many chives recipes as possible. What’s your favourite way to use it? 🌱🌱🌱
  • What would be better way to end a week than a big bowl of classic lemon pesto pasta? My Sunday has been all about work, but now I’m ready to close the laptop and enjoy some delicious food. How’s your Sunday evening going? Any dinner plans?
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BASIL LEMON PESTO:
• 2 dl extra virgin olive oil
• 1 dl pine nuts
• 3 big handfuls of basil
• 1.5 dl grated parmesan cheese
• juice of 1 lemon

Mix all the ingredients in a blender to make the pesto. If you like the lemon flavour stronger, add some lemon zest.
(Cook pasta in boiling water according to the package instructions. Mix with pesto before serving. Depending on the amount of diners, you can store the extra pesto in the fridge for a couple of days.)
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  • Picking flowers for the dinner table. I love this little field next to our cottage. It’s always full of wild flowers and different kind of hays. It’s the field where the last rays of sun touch the ground on summer evening and where the first frosty crystals glimmer on a cold autumn morning. It’s the view I’ve seen from the window of the cottage living room since I was born. There I’ve run chasing butterflies and learned to ski for the first time on the fresh snow cover. It’s the perfect spot for stargazing or watching the beautiful moon growing from the little crescent to its full size. It’s perfect. It’s full of memories.
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What’s your comfort place? What place holds many of your memories?
  • Ready for cozy Friday dinner! There’s some lemon dill salmon, roasted cauliflower, new potatoes and tomato & burrata on the table. Simple but delicious!
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After a long day of working, I’m so ready to go to sleep already. We’re having some guests over tomorrow, so definitely some cooking and baking happening then! But now, food! What’s your dinner tonight?
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Have a wonderful weekend!✨
  • I’ve tried many new varieties in the garden this year, and some of my favourites are these beautiful French Breakfast radishes. Aren’t they pretty? I love to use radishes in salads and many other dishes. They’re fresh, crispy and tasty!
🥬🍇🥒
Whats’s your favourite way to use radishes?

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