open watermelon sandwich from #freshstop

open watermelon sandwich from #freshstop

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{freshstop is fresh}
Yesterday whilst filling up my car with fuel, I had a few minutes to spare so I decided to pop into the Caltex Freshstop. Well, wowzer was I surprised!

Yes, there were the usual selection of convenient fast foods and fabulous coffee to go – but there was a host of other fresh ingredients as well. Have you seen the amazing array of fresh fruits from watermelon, melons and apples? Then the fresh vegetables like my favourite baby tomatoes, green beans, lettuce and a selection of cheeses, yogurts and nuts too? How did I miss that?

{watermelon and tomato? yes!}
The watermelon and tomatoes reminded me that I had been toying with the idea of a tomato, watermelon combination for the last year but just never got my head around it. But recently, I read that Chef Gabriel Kreuther from the Modern in New York combined the two and the flavours were absolutely superb. So I decided there and then to whisk watermelon, tomatoes, feta cheese and pistachios off the shelf and headed home to start experimenting.

{perfect summer dish}
I decided to make an open watermelon sandwich with roasted tomatoes topped with feta, pistachios and mint. The sweet and the savoury elements of this summery salad are just too divine. The ice cold sweet watermelon with the concentrated savoury flavour of tomatoes makes for a perfect combination and the pistachios and mint gives everything that extra taste and texture. It is fresh and interesting and would make a perfect starter for a summer meal or as a side salad to a braai.

So, this summer when you need fresh ingredients to perk-up your summer meals remember to pop into your closest Freshstop – no hassle and no fuss.

watermelon sandwich

SONY DSC

SONY DSC

 

open watermelon sandwich from #freshstop
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • Roasted tomatoes
  • 500g baby tomatoes, halved
  • 100 ml olive oil
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tsp sugar
  • 1 Tbsp balsamic vinegar
  • Other salad ingredients
  • 900g watermelon
  • 200g feta cheese, crumbled
  • 100g pistachios, shelled
  • small handful of fresh mint leaves, torn
Instructions
  1. Roasted tomatoes - Mix the tomatoes, olive oil, salt, pepper and sugar together and roast in a pre-heated oven at 180°C for one hour. Take out of oven, sprinkle with balsamic vinegar and let it cool down.
  2. Taste for seasoning. You will want to serve it with the watermelon at room temperature.
  3. To assemble - Place a slice of watermelon on a plate as the base of your dish and add a few tomatoes on top. Crumble some feta over the dish, top with pistachios and finish with a few mint leaves – sprinkle with a few drops of the balsamic-tomato juices.

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