They say watermelon is a good fruit. You eat. You drink. You wash your face. Couldn’t agree more. Especially if you’re drinking it with vodka and/or eating it with cheese (*wink-wink*).
One of my favourite childhood memories involves my mom or grandma struggling to carry home enormous watermelons, cut them in half then put them in the fridge for a couple of hours. I would circle that freakin’ fridge for hours, waiting for my sweet reward. I was always getting a huge slice; then, I would take off my shoes and ran outside barefoot to enjoy that wonderful treat without anyone complaning about the mess. Of course, I still had to take a shower everytime I got back inside.
20 years have passed and I still enjoy stuffin’ my face in a huge slice of cold watermelon wishing I was 7 again. That’s not going to happen; on top of that, I started eating my watermelon with cheese, therefore with a glass of red. I always go for the blue stilton, fresh mint and a bit of olive oil. Delish and summerish. You’re welcome! 🙂
Look! I know I said I like pork. I love it! But living under the same roof with vegetarians it’s not exactly easy, if you know what I mean. It’s been more than a year since I moved here and I swear I didn’t cook more than ten pieces of meat at home. Thank God, I do work in a kitchen and they do, actually, allow me to cook. Little do they know…
Anyway, back to our salad. It’s quite lovely and it has to be one of the easiest things to cook. I mean, it’s basically boilig and chopping. Elena, my uber-lovely-vegetarian-flatmate-and-best-friend could do it.
For a salad that serves 4 people – or 2 if they’re really hungry – you’ll need 500g baby new potatoes, 4 eggs, 4 spring onions, maybe some dill – if you fancy it, 2 tablespoons Dijon mustard, maldon salt (yes, I am addicted to Maldon Salt. Bear with me!), pepper, olive oil.
Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. At the same time, boil the eggs for 8-10 mins. Make a sort of dressing by mixing mustard, salt, pepper, olive oil. Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Cut the eggs, chop the spring onions and that half bunch of dill and add everything to the boiled potatoes. Season to taste. There you go. Salad!