One of my favourite things to do on a Saturday morning is to head out to my local Farmer’s Market. I live in London, one of the biggest cities in the world, and yet I am just a five minutes’ drive away from some amazing farmer’s markets were farmers come to sell their glorious, colourful, tasty and healing organic fruit and vegetables every week. I love to pick up all my regular goodies and essentials, and I also love to be surprised by new, beautiful and intriguing items, like purple cauliflower, edible flowers and cucamelons. I found these while raiding my favourite stall’s organic salad selection. They are tiny little cucumber, melon crosses. From the outside they look like mini melons, from the inside they look like mini cucumbers and they have the same cucumber taste with a bit of added zing.
To make the best use of all this great little vegetables natural qualities, I have made a chunky and punchy salsa, which I served as a ‘home from work’ snack for my husband to keep him going until dinner. I served them with toasted wheat-free wraps I had cut into triangles.
This dish is full of nutrients, including vitamin K, C, flavonoids, carotenoids, lycopene and carotenes, helping to protect against heart disease and cancer. Coriander is rich in antioxidants and antimicrobials, helping the body to detoxify and fight off infections.
ingredients
1 cup cucumelons, chopped into threes
½ cup cherry tomatoes, quatered
¼ red onion, finely chopped
1 small handful of fresh coriander, finely chopped
Juice of 1 lime
1 pinch Himalayan pink salt
1tsp organic extra virgin olive oil
method
1. add all the ingredients to a bowl and mix well
2. serve with your choice of toasted bread or tortilla
The Olive Tree Kitchen 