By Adam Lariviere, YMCA Skills Instructor/Chef
Ingredients:
Serves 8-10
- 1 package Baby spinach
- ½ Watermelon
- 1 Cucumber
- 1 Lemon (zest and juice)
- 100 g Feta or goat’s cheese
Method:
1. Ball the watermelon using a melon baller.
2. Cut the cucumber in quarters, lengthwise and then cut the quarters into ½-inch thick wedges, widthwise.
3. Cut the feta into ¼-inch cubes.
4. To serve, make a bed of spinach. Top the spinach with the cucumber, watermelon, and feta. Garnish with the lemon zest.
5. Serve with the dressing below.
Cinnamon-Honey Dressing
Ingredients:
- 60 ml Lemon juice
- 40 ml Red wine vinegar
- 30 ml Honey
- ½ tsp Dijon mustard
- ¼ tsp Cinnamon
- ¼ tsp Dried oregano
- ½ tsp Sugar
- ½ tsp Salt
- ½ tsp Pepper
- 75 ml Olive oil (or more as per your preference)
Method:
1. Combine all the ingredients except the oil in a sealable container.
2. Add the oil and shake well before serving.
