South African Spicy Melon Salad Recipes

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SOUTH AFRICAN SPICY MELON SALAD



South African Spicy Melon Salad image

Spiced with Harissa, serrano chilies,black olives and cumin topped with feta cheese and almonds. A delightful warm weather salad. This is a recipe I put together for ZWT-7, Africa.

Provided by BakinBaby

Categories     Melons

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon harissa (or other hot sauce)
1/2 teaspoon serrano chili (seeded, chopped fine)
1/2 teaspoon cumin (kamoun)
1/2 teaspoon paprika (tahmira)
salt & freshly ground black pepper
3 -4 cups watermelon (rine removed, chunked,chilled)
1/2 red onion (sliced thin)
2 tablespoons parsley (fresh-chopped)
2 tablespoons mint (fresh- chopped)
1/4 cup black olives (Moroccan olives, pitted-or other oil cured black olives, coarsely chopped)
2 ounces feta cheese (crumbled about 1/2 c.)
3 tablespoons almonds (slivered-optional)

Steps:

  • In a small bowl, whisk the oil,lemon juice,spices and salt/pepper, allow to set in refrigerator at least 1 hour.
  • Arrange watermelon chunks on individual serving plates, sprinkle with onion,parsley,mint,olives and feta, drizzle dressing on top.
  • Top with almonds if desired.

SPICY MELON SALAD



Spicy Melon Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

1/2 cantaloupe, halved lengthwise, seeded and cut into half-moons, rinds removed
1/2 small seedless watermelon, cut into wedges, rinds removed
4 dried pequin chiles
1/4 teaspoon flaky sea salt
1 cup baby arugula
2 teaspoons extra-virgin olive oil
1 teaspoon lime juice

Steps:

  • Shingle the cantaloupe half-moons and watermelon wedges on a platter. Crush the chiles and sprinkle them over the melons. Season with the salt. Scatter with the arugula. Drizzle the olive oil and lime juice over the top.

SPICY MELON SALAD



Spicy Melon Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 1 tablespoon each brown sugar and vegetable oil, 1/2 tablespoon fish sauce, 1 teaspoon Sriracha and the zest and juice of 1 lime. Drizzle over 1/2 each sliced cantaloupe and honeydew melon. Top with 2 tablespoons each chopped peanuts, cilantro and mint.

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