Monday, 6 September 2010

A late summer lunch

Ripe melon in the fruit bowl means parma ham. It just does. Pairing a ripe, fragrant, juicy melon with salty ham is the only way to fully appreciate its sweetness. Feta cheese would work equally well - for breakfast in Jordan I ate slices of watermelon with pieces of very salty sheep's cheese, and the combination was wonderful. 

To follow, tomatoes stuffed with a mixture of tuna, black olives, capers, preserved lemon, parsley and roasted red pepper. It is surprisingly easy to hollow out a tomato and stuff it, I discovered, when I approached the task armed with a teaspoon and a little trepidation. These went in the oven for about 20 minutes, drizzled with olive oil, and came out small bundles of deliciousness. Tuna, red peppers and tomatoes are a combination almost as winning as melon and parma ham, and just right for a sunny summer's day. 

Another lovely way to stuff tomatoes is with couscous, raisins, pine nuts and parsley. They go very well with grilled sardines, I seem to recall. 

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