Milnrow & Newhey July 2015
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Mango, Watermelon and Feta Kebabs<br />
Take straight out of the fridge so the melon is<br />
crisp and juicy, ideal if your having a BBQ and<br />
waiting for your coals to get hot.<br />
Makes 10 Kebabs<br />
1 ripe, seedless watermelon<br />
200g feta cheese<br />
1 ripe mango – peeled<br />
Few sprigs fresh mint<br />
1 tablespoon caster sugar<br />
2 tablespoons white wine vinegar<br />
6 tablespoons olive oil<br />
Salt and freshly ground pepper<br />
Squeeze fresh lemon<br />
Method<br />
1) Remove the outer rind of the watermelon and dice the flesh<br />
into 2cm cubes. Remove any black pips.<br />
2) Cut the feta and mango into the same size cubes.<br />
3) Take a kebab stick and place alternative cubes of the fruits,<br />
cheese and the occasional mint leaf onto the stick.<br />
4) Mix together the sugar, vinegar, olive oil and seasoning and<br />
pour over each kebab – serve chilled, and just before serving<br />
finish with a squeeze of lemon.<br />
Nutters Restaurant Edenfield Road, Norden, Rochdale, OL12 7TT<br />
T/F 01706 650167 Email: enquiries@nuttersrestaurant.com<br />
www.nuttersrestaurant.co.uk<br />
To keep up to datewith<br />
currentfoodtrends<br />
andfoodrelated topics<br />
follow @nuttersofficialon<br />
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