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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

15 Jul watermelon + feta salad

Posted at 08:33h in lunch, recipes, supper, vegetarian by

Knowledge is knowing that a tomato is a fruit; wisdom is knowing not to put a tomato in a fruit salad. Other fruits, however, are more versatile and love bridging the gap between traditional and fruit salads. Raspberries, blueberries, strawberries and watermelons all work well when paired with salty cheese, crunchy greens and sweet, reduced balsamic vinegar. Don’t believe me? Try my watermelon and feta salad and discover the wisdom of savoury fruit salads for yourself. 

Watermelon & Feta Salad

406A8601

Serves 2

Prep Time: 10 minutes

Ingredients

Quarter piece of a whole watermelon

Quarter of a red onion

Half a cucumber

3 tablespoons of crumbled feta

1 tablespoon of honey

3 tablespoon of oil

Salt

Pepper

Fresh mint (optional)

Method

  1. Remove the flesh from the watermelon skin and cut into cubes. Transfer to a serving platter.
  1. Peel the onion and finely slice. Finely slice the cucumber into rounds.
  1. Add the cucumbers to the serving platter with the watermelons. Top with the red onions. Scatter the crumbled feta over the whole platter.
  1. Make a dressing by mixing together the honey and oil. Pour over the watermelon salad. Sprinkle the salad with salt and pepper, and finish with some torn fresh mint leaves.

This recipe first appeared in The Irish Independent on Thursday June 18th  

 

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