This is one we enjoy for a light lunch on a very hot day.
1 cantaloupe, chilled and cut in half and squeeze with some lime juice.
Mix in a bowl: Medium size can of Sirena Tuna (from Australia-we still have some stowed on board)
Large bunch of grapes
Finely diced cucumber
Mix with a light vinaigrette dressing (a light mayonnaise is optional) and spoon into the cantelope.
DINNER FOR 2:
2 salmon fillets marinated in lime juice.
Poach gently and garnish with coriander.
Serve with this local eggplant dish:
1 medium size eggplant (these are finer and lighter than what we are used to)
2 cloves of garlic crushed.
Half a Spanish onion finely diced.
Tamarind sauce freshly made local style:
Cook the garlic and onions, add the eggplant and simmer until just tender
Spoon through 3 tblspns tamarind sauce - taste and adjust if necessary
Serve with new potatoes and green salad eg lettuce. local spinach (which has quite a poignant flavour) and finely chopped wing beans (these add interest to any salad as they are tasty, crisp and an attractive star shape if cut across the bean), avocado, cucumber and fetta cheese.