South African Spicy Melon Salad Food

SPICY MELON SALAD

Steps:

• Arrange the cantaloupe, honeydew, and watermelon on a large platter.
• In a small saucepan heat the lime juice, honey, and salt over low heat and cook until the honey has dissolved. Remove the mixture from the heat and cool completely.
• Whisk the olive oil into the mixture and add the serrano chili pepper and red pepper flakes. Pour the dressing over the melon slices and garnish with the Maldon salt.
• Put the peppercorns in a small plastic bag and using the bottom of a pot crush them until shattered but not powdery. Sprinkle over the salad.

SPICY MELON SALAD

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.

SWEET AND SPICY MELON SALAD

Steps:

• Add the agave, lime juice, cayenne pepper and salt to a large bowl and whisk to combine. Add the cantaloupe and honeydew to the bowl along with the mint leaves and toss to coat with the dressing. Serve as is, or for a more intense flavor, refrigerate for a few hours and up to overnight and toss again before serving.

SPICY MELON SALAD

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.

SOUTH AFRICAN SPICY MELON SALAD

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 LIME MELON SALAD

Steps:

• Puree 1/2 cup cilantro, 1/2 small seeded serrano chile, the juice of 2 limes, 1/4 cup olive oil and a pinch of kosher salt. Toss with 4 cups cubed assorted melons, one 15-ounce can hearts of palm (drained, rinsed and sliced 1/2 inch thick) and 2 sliced scallions; season with salt and pepper.

SPICY MELON SALAD WITH MINT AND RICOTTA SALATA

Steps:

• In a large nonreactive mixing bowl, combine the melons, chili flakes, mint, olive oil, and season, to taste, with gray salt and pepper. Serve immediately topped with the shaved ricotta salata.

SOUTH AFRICA TOMATO SALAD

Steps:

• Arrange tomato slices in a serving dish. Sprinkle with salt, sugar, and minced chile pepper.
• Drizzle on the vinegar.
• Let salad sit for about 15 minutes before serving.

SPICY CRAB AND MELON SALAD

Steps:

• Whisk mayonnaise, chopped tarragon, lemon juice, and 1 1/2 teaspoons Old Bay seasoning in medium bowl to blend. Stir in crabmeat. Season crab salad to taste with salt and pepper.
• Lightly sprinkle sides of cantaloupe with pepper and remaining 1 teaspoon Old Bay seasoning. Place melon wedges on serving plates and mound crab salad in cavity of each. Garnish with tarragon sprigs and serve.

AFRICAN SALAD

Steps:

• Carefully wash the mushrooms and slice in half.
• Put into pot with the lemon juice, garlic and salt.
• Cover and cook on medium heat for about 2 minutes.
• Shake the pot occasionally.
• Take of the heat.
• Drain and put into salad bowl.
• Rinse and drain the palm hearts.
• Slice in half and add to the mushrooms in the bowl.
• Rinse and drain the artichoke hearts, slice in half and add to the bowl, too.
• Blend together the ingredients of the dressing and pour over the salad.
• Mix gently, refrigerate 10 minutes and then serve.

AFRICAN SALAD

Steps:

• Combine ingredients and top with the dressing.