This recipe comes from My Hungry Heart: Notes from a Namibian Kitchen by Antoinette de Chavonnes Vrugt. This gorgeous cookbook was honoured at the Gourmand Awards in Paris in February 2010 as one of the two “Best Cookbooks in the World for African Cuisine”, and I just got my hands on a copy (lucky me!). This salad makes an appearance just a few pages in and it’s perfect for the unseasonably hot spring we’re having. It isn’t exactly peak watermelon season here, however we’re getting some good melons in the market nonetheless. It’s a good way to cool down on a hot day!
1 small watermelon
1 melon (honeydew or canteloupe will work well)
1 handful chopped fresh mint
250 ml feta cheese, cubed or crumbled
Scoop round balls out of watermelon and melon with a melon baller (or cut into cubes). Mix with fresh mint and feta cheese. Chill in refrigerator and serve.