From the deep green skin and gorgeous coral-red flesh of watermelons to the pale, fragrant flesh of the piel de sapo (toad skin), melons are everywhere on Lanzarote right now. They’re also at their ripest, most delicious and cheapest. They’re perfect on their own, of course, but here are a couple of ideas that will make your summer even tastier.
WATERMELON AND FETA SALAD
The blend of sweet watermelon and sharp, salty feta cheese may sound strange, but it turns out to be absolutely delicious, a perfect marriage between two summer tastes. A little mint and lime adds to this taste-bud pool party.
• 400g cubed watermelons
• 100 g feta cheese
• 1 bunch mint
• 1 lime
• Black pepper
Crumble the feta cheese over the watermelon cubes. Slice the lime in two and reserve a couple of slices for garnish. Squeeze the rest of the lime over the salad. Chop a handful of mint and add. Garnish with lime slices and a mint sprig.
Chef’s tip: Cubed, peeled cucumber, is another amazing addition to this salad.
GAZPACHO DE MELÓN
Gazpacho is the original chilled smoothie, and just like smoothies, Spaniards have been mixing up the ingredients for centuries (despite what the purists say). This refreshing starter is dead easy to make, healthy and suitable for vegans.
• 400g piel de sapo melon
• 1 small clove of garlic
• 50 g white onion
• 30g green pepper
• 50g peeled cucumber
• Half a slice of white bread
• 30 mls olive oil
Chop all ingredients roughly and blend until smooth. Chill and serve.
Serve with finely chopped onion, cucumber and pepper, croutons or a shredded slice of jamón.
Chef’s Tip: This is a great way to use a melon that’s not as ripe as you hoped.
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