Borough Market is food heaven. I can’t believe we didn’t get round to visiting sooner. It exceeded expectations. We tasted so many samples as we moved between stalls – all were delicious.
The selection of cheeses on sale was awesome; a sharp, creamy caerphilly, a strong gorgonzola, the best parmesan I have ever tasted and a stunning selection of really mature creamy cheeses that, in the words of the seller, had, “a taste of the farmyard about them.”
It was tempting to buy a bit of everything but we decided to calm down by seeking out lunch as the smells wafting around the market were so mouthwatering. Still riding the wave of our recent “ultimate kebab” quest, we headed for a stall selling Greek food and ordered 2 lamb kebabs in flatbreads with tzatziki. The breads were perfect and the lamb juicy. My tzatziki has always been lacking a certain something (see previous post) but today I found the answer – dill. It was perfect. And the sun was out.
We found these irresistible boxes of fungi; our mouths watering in anticipation of picking some up next week. We dreamed about classic mushrooms on toast and something perhaps with the more exotic meats on offer such as ostrich steak. I’ve only eaten it once before in South Africa and my memory is hazy.
The huge slabs of chocolate had crowds gathered around gawping and I made a mental note of the vibrant array of currants; red, white, black, they will all be delicious in my summer pudding – the first of the year. Next week is going to be a good one.
Anyway, enough about next week, what about today? I wanted to make one of my favourite salads, feta and watermelon. Now, I know what you are thinking, but I was making it way before Nigella made it famous (honest!) and mine is slightly different. Today, instead of the feta, we pick up some of the tangy Caerphilly and substitute that, which is wonderful. Much more exciting than the feta. I also add toasted pumpkin seeds to my version which I think adds wonderful texture and nuttiness.
Watermelon, Caerphilly & Pumpkin Seed Salad (Serves 2 with seconds)
1/4 large watermelon, seeds removed and cut into chunks
A wedge of Caerphilly (pictured below)
Handful pumpkin seeds, lightly toasted
Mint, leaves of 1 small bunch, chopped finely
1/2 average sized red onion, sliced thinly
- Combine the red onion with the melon and crumble in the Caerphilly.
- Mix the mint with enough olive oil so that it looks like a mint sauce and drizzle over the salad.
- Combine everything gently and garnish with the pumpkin seeds.
We ate the salad with strips of rare, rib-eye steak from our beloved butcher (yes, it is that good, it makes you snub the meat at Borough Market) which we cooked on the barbecue. We can’t wait to go back. I have my eye on those currants, some seared scallops for lunch, some ‘coconut drop cakes’, chocolate brownies, those mushrooms, oh dear…..