If you haven't yet tried yoghurt cheese do seek some out: available from good delis and some health food stores it's stored in olive oil often with some additional herbs. If you can't find it anywhere try substituting it with a soft mild flavoured goat's cheese. Both are easier to digest than cow's milk cheese.
2 cups watercress, trimmed
1 bunch fresh mint
½ cup cucumber, grated
2 kaffir lime leaves finely sliced
1 small red chilli, deseeded and chopped finely
2 tbsp preserved lemons or lime, chopped
1 cup seedless watermelon, cut into chunks
150 grams yoghurt cheese
Copyright John Paul Urizar
Wash the watercress and mint. In a small bowl combine the grated cucumber, kaffir lime, chilli and preserved lemons. Arrange the greens on individual plates with the cucumber in the centre.
Note: Watermelon is a cousin of the cucumber and like a cucumber contains small white edible seeds called "initials".
Makes 4 servings
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