At the outset may I say that this salad is far from being pretty and appearing appetizing. It looks gooey, dull and a bit like mush. But do not get deterred as beauty lies not in appearances but in content. Inner beauty is what a bowl of the salad will stun you with. You will be swept off your feet.
Bela taught me this recipe. Bela thinks positively. And that is that. She stops others from whining. She checks her friends from self deprecating. She is an agony aunt with a limit. Very quickly she teaches you to stop venting and to find silver linings. This salad is like her; positive and perky. There is wholesomeness and there is strength.
One more beauty of the salad is that when you are working with an Indian menu, you can replace a hackneyed cuchumber with this salad as the dressing makes it quite Indian yet allows it to sit next to a grill or a roast.
My food word for this recipe would be perky.
Watermelon – cut into cubes with seeds cleaned out
Roasted corn on the cob
One large green capsicum
Hundred and fifty gms of cottage cheese
A sprig of coriander leaves
Two green chillies
Juice of one lime
Half tsp sugar
Salt to taste (optional)
The recipe would be;
For the dressing; in a blender whisk together, crumbled cottage cheese, coriander leaves, lime juice, sugar and green chillies. Give it one quick whisk. The mix will be mildly grainy. Be careful not to make it too smooth and pasty.
For the salad; take the corn off the cob with a sharp knife. Loosen the corn with your finger tips. Separately cut the capsicum into cubes so that both the watermelon and the capsicum are of the same size. Store in the fridge. When you are about to serve, throw away any extra juice that is released by the watermelon. Now add the corn. Mix in the dressing. Serve with a sprinkle of some more corn on the top. Add salt for taste though you may not require this step.
