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  • Seasonal local food recipe No.201 – Hugh’s melon, cucumber and courgette salad with olives and red onion

    Posted on September 6th, 2013 charlotte No comments

    Camel CSA’s growing skills don’t quite extend to melons, but there are some beautiful ones on sale at the moment at The Vine in Wadebridge. Hugh Fearnley-Whittingstall in The Guardian suggests partnering them with cucumbers and courgettes in this side dish. Luckily we’ve got plenty of those.

    He says: “All that delicate, juicy flesh is pointed up beautifully by the assertive flavours of olives and onion.”

    Serves: 4
    Preparation time: 5-10 minutes

    Ingredients
    ½ large cucumber (about 200g)
    1 medium courgette (about 200g)
    ¼ small charentais or galia melon (about 200g)
    50g pitted black olives, such as kalamata
    ½ medium red onion, peeled and finely chopped
    Juice of ½ small lemon
    2 tbsp extra-virgin olive oil
    Sea salt and freshly ground black pepper

    Method
    Quarter the cucumber lengthways, scoop out the seeds with a teaspoon and slice into thin quarter-moons about 2mm thick. Put the slices in a large bowl. Top and tail the courgette, quarter it lengthways and cut into pieces the same thickness as the cucumber. Add to the bowl.

    Scoop the seeds out of the melon. Carefully slice the melon off its skin, then cut it first lengthways into two to three slender wedges, then crosswise, as with the cucumber and courgette, and add to the bowl.

    Roughly chop the olives and add to the salad with the onion. Squeeze over the lemon juice, trickle over the oil, give it a good seasoning and stir together gently. Taste, add more salt, pepper or lemon juice if needed, and serve straight away.

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