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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Recreate some Mediterranean holiday magic in your own kitchen with the big fresh flavours of the Greek Islands. This is an edited extract from The Greek Islands Cookbook – Simple sun-kissed recipes by Carolina Doriti. Published by Murdoch Books. RRP$39.99
200g melon (I use galia and rockmelon), cut into cubes and chilled
200g watermelon, cut into cubes and chilled
100–150g feta, cubed
2 tablespoons unroasted pistachios
2 tablespoons extra-virgin olive oil (early harvest, if possible)
2 teaspoons runny thyme
Honey (or any other honey)
12 small mint leaves, whole or roughly chopped
Sea salt and freshly ground black pepper
1 Place melon and watermelon cubes in a colander to drain any excess moisture, then arrange them on a serving platter.
2 Scatter feta cubes over the fruit, followed by half the toasted pistachios. Season with sea salt and freshly ground black pepper.
3 Drizzle the olive oil over the salad, followed by the honey.
4 Finish by sprinkling over the remaining toasted pistachios and chopped mint on top. Serve immediately.
Calories 250 cal
Kilojoules 1050 kJ
Total fat 20 g
Saturated fat 7 g
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