Watermelon and Fig Salad
Mediterranean influenced foods are the key of traditional foods of Cyprus. This island is nestled in an area that is rich in influences from Greek, Turkish, French, Italian and Middle Eastern cuisine. This includes lots of meals rich in olive oil, tomatoes, olives, feta, fresh fruit, pasta and breads as well as roasted well seasoned meats. The influences brought on by the climate, available foods and basic preparations of food reach out from countries all around Cyprus. Gleaning the best of their neighbors resulted in a rich variety of traditional cuisine that is hearty, healthy and full of bright flavors and textures. Using foods and products that are grown easily in the region is of course the basis for the menu of cuisine in Cyprus. As an island, Cyprus was cut off from the outside world more often than not. Utilizing what was readily available without having to transport from the mainlands was a must. Since the olive tree thrives in this part of the world, it is obvious that meals would be rich in the many varieties of olives, as well as olive oil. Whether as a garnish or a cooking preparation, this is a must in nearly every recipe.
Servings: 6 yield(s)
Ingredients
  • 1.2 kg watermelon rind removed
  • 6 fresh figs halved lengthways
  • 1 red onion finely shaved
  • juice of 1 lemon
  • 150 g Westhaven marinated chèvre
  • 1 cup loosely packed mint leaves
Instructions
  1. 1. Thinly slice watermelon and combine with figs and shaved onion, season to taste with sea salt and freshly ground black pepper.
  2. 2. Arrange into a serving bowl.
  3. 3. Crumble over marinated chèvre and scatter with mint leaves.
  4. 4. Drizzle with lemon juice and marinating oil from chèvre and serve.