It has been months since I uploaded my last post about my trip to the Gili Islands. I won't bore you with any excuses. It was a simple case of life being busy, my focus being elsewhere and not feeling particularly like I had anything of value to share. Usually I would try to get out of the slump by sitting down and brainstorming a load of content and looking for inspiration, but this time I just sat back and waited, in quite a passive way, not even realising I was waiting, if that makes any sense.
And then, one day, I spotted that two pros I really admire had really changed the style of their graphics and it looked vaguely familiar to mine, which stopped me on my tracks. I had spent all that time last year thinking about making this website look great and full of thoughtful content, I had massive lists of post ideas, it actually looked like a pro's website and I was just sitting on all of it. I still did nothing about it.
Tonight, out of nowhere, I just felt the urge to sit down and write and share my delicious dinner with you. It is one I had nearly exactly on this day a year ago during a yoga retreat in Sierra Nevada. I've made slightly different versions of it a few times, as it only takes a few minutes to assemble and it is surprisingly filling and perfect for a summer's evening. Tonight it looked especially beautiful in this gorgeous wooden bowl I bought in Ubud last February, so I snapped away on my phone and thought I would share my version of this Thai watermelon salad with you.
- A small bag of rocket leaves
- 100g feta cheese, crumbled
- 2-4 slices of watermelon, depending on the size
- 1/4 red onion
- A handful of pumpkin seeds
- 2 tbsp sesame oil
- Juice of half a lemon
- Black pepper
- Add the leaves to the bottom of the bowl
- Cut the watermelon in medium sized chunks and add
- Finely chop the red onion and add
- Crumble the feta cheese and sprinkle it on top
- Sprinkle a few pumpkin seeds
- Season with black pepper and add the sesame oil and lemon juice.