It’s been a tough week for me in the kitchen this last week. Usually when I feel this way I wonder what I am going to share with you for a recipe because I didn’t make anything new. Well this past week I made several new things I could or better thought I could have shared. The only problem is I messed up two of them and one stressed me out so bad I made a pomegranate martini just to get through it AND it wasn’t share worthy. Thankfully there was one that was pretty easy and everyone really enjoyed so I am going to share that recipe with you.
I made a watermelon salad for our #worldwidewednesday family dinner. We “traveled” to Peru and made a few recipes from @martinmoralescerviche cookbook Andina The Heart of Peruvian Food. I am going to share with you how I made his recipe, it differs only with what I could find at the local market. I want to mention that I have been posting on Instagram pictures of what my family makes, it is usually my daughter, myself and most times my son. My husband has made a few things, I wouldn’t want to leave him out. My 92 year old father-in-law baked a loaf of bread for one of our dinners and my daughter BF has piqued an interest in getting more involved.
Back to why I mentioned Instagram. My daughter is teaching me how to navigate Instagram and if we use a specific cookbook; we try to call out the author. This last week I was pleasantly surprised, while enjoying my morning cup of tea and playing a game on my phone the following morning after posting. I got a pop up on my phone and I glanced at the name and it was none other than Martin Morales himself the author of the cookbook we used; he liked my post 🙂 Very exciting for me, just saying.
Salad name in his cookbook: Sandia, Quinna Negra y Queso Fresco
translates to Infused Watermelon & Fresco Cheese Salad
Infused Watermelon & Fresco Cheese Salad
a lovely watermelon salad you should check out
- 4 tablespoon sugar or 30 grams yacon sugar
- ¼ cup water
- 2 small medium heat red chilis finely chopped
- 4 large pieces of watermelon
- ¼ cup uncooked quinoa
- 3 ounces queso fresco or use feta
- basil leaves or watercress leaves
lemon & almond vinaigrette
- 1 lemon zested in large strips
- ½ cup almond toasted and roughly chopped
- 1 ounce olive oil
- drizzle white wine vinegar
- pinch sugar
- pinch salt
Make a simple syrup with the sugar and bring to a boil in a small sauce pan. Simmer stirring constantly until the sugar dissolves. Remove from the heat and add the diced chilis.
Place the sliced watermelon in a zip loc bag. Pour the simple syrup and chili into the bag and seal infusing the watermelon. Place in the fridge until ready to assemble.
toast the almond and set aside to cool
cook the quinoa according to the package directions. set aside to cool
Slice the zest off of the lemon and place the zest in a small sauce pan, cover with water and bring to a boil over high heat, Add a pinch of salt, reduce the heat to low and simmer for 5 minutes. Drain the zest and run under cold water to cool off. Repeat the same process of bringing it to a boil and then simmer for 5 minutes. You are removing some of the bitterness by doing this,
Once the zest is cooled, slice it very finely, more than I did in the picture. Place the zest in a small bowl. Add the olive oil, sugar, vinegar and cooled crushed almonds. along with a pinch of salt