David Mokwele runs an archaar business. Photo by Kopano Monaheng Photo by
THERE is no good reason why you can’t remix watermelon into a delicious salad for a proper meal.
INGREDIENTS
- 500g baby tomatoes, halved
- 100ml olive oil
- ½ teaspoon salt,
- ½ teaspoon black pepper, freshly ground
- Two teaspoons sugar
- One tablespoon balsamic vinegar
- 900g watermelon
- 200g feta cheese, crumbled
- 100g small nuts, shelled
- Handful fresh mint leaves, torn
PREPARATION
- Mix tomatoes, olive oil, salt, pepper and sugar together. Then roast in a pre-heated oven at 180°C for one hour.
- Take out, drizzle balsamic vinegar and let cool. Season with salt and pepper for taste.
- Cut the watermelon into cubes and mix with all the other ingredients.
- Sprinkle feta over the dish, top with nuts and finish with a few mint leaves and drizzle with a few drops of the balsamic-tomato juices.
