Preparation time : 10 minutes
Cooking time : nil
Serves : 4 members
Description
A family holiday to pondycherry for a weekend. All my crazy zing bang lot of NRI cousins along. We all being foodies, went crazy over each meal ordered. My last cousin brother’s wife always ordered salads for each meal that we happened to have the classy feta cheese water Melon salad twice. Back home running out of feta cheese in my pantry, I add panner instead. To play around, I just cut the panner and watermelons in to heart shape’s to pep up my regular table. Served it and it sure did bring in a surprise element to the table. The myth of having food hot is so strong at home that any savoury dish served chill is not welcome, so I end up eating the entire salad with the rest just having a taste. This salad is sure the apt dish to be had for a hot summer lunch to keep you cool.
Ingredients | Quantity |
|---|---|
| Panner / ricotta cheese | 200 grams cut into heart shapes |
| Water melon | 200 grams cut into heart shapes |
| Lettuce | 6 leaves |
| Coriander leaves | few chopped |
| Olive oil | 2 tablespoons |
| Salt + pepper corns ( crushed ) | to taste |
| Balsamic vinegar | 1 tablespoon |
Method
- Sprinkle salt over lettuce leaves and set aside.
- Mix olive oil, balsamic vinegar, salt and pepper together.
- Spread the lettuce leaves over the salad plate.
- Arrange the panner and watermelon hearts alternately over lapping one another in two rows.
- Drizzle dressing over the hearts. Place in the refrigerator until needed to be served.
- Sprinkle chopped coriander leaves over the salad and serve chilled.
