Watermelon, Spekboom & Mint Salad
If you didn’t already know, the #spekboomchallenge has taken South Africa by storm and I’m super excited to see how many people have joined the movement that aims to alleviate the effects of global warming. Did you know that hectare per hectare, the Spekboom is 10x more effective than the Amazon at removing carbon from the atmosphere? People all over our beautiful country are planting Spekboom and encouraging others to do the same. Besides its carbon-reducing properties, the leaves of this indigenous plant are known for its many medicinal benefits. The leaves are also edible.
With a very slight lemony flavour, it complimented this watermelon and mint salad perfectly.
Ingredients
2 cups watermelon, cubed
A handful of mint, chopped or use tiny leaves
A handful of Spekboom leaves
Extra virgin olive oil
Balsamic glaze/vinegar
Method
Place the watermelon pieces in a bowl/plate.
Sprinkle mint and Spekboom leave on top.
Drizzle olive oil and balsamic glaze.
Serve immediately.
