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WatermEllen DeGeneres Salad

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It is so nice of Ellen to make her second trip down-under for the sole purpose of catching up with us and clearing the air after the furore we created for her show.

She hasn’t changed a bit since that first time we met; so eager to embrace and foster new talent and give them a platform to succeed, while still being friendly and down to earth. She was literally flyin’ solo for the visit (she promised Portia would drop by soon…Annelie played the dancing baby opposite her in Ally McBeal), as she had guests she was hoping to secure in Australia.

Knowing she was out on business, we quickly threw together a WatermEllen DeGeneres Salad to counteract the recent heat-wave and provide Ellen with refreshing sustenance for her important duties.

 

Watermellen Salad 2

 

There is something about watermelon, feta and olives that is inherently satisfying and indulgent and when you add fresh mint and the lime cured onion, you are left with the perfect combination of (almost)summer flavours.

 

Watermellen Salad 3

 

We quickly ate our meal, mindful of Ellen’s official duties, before she dropped the biggest news of the catch-up (no, they are still not having a baby)…she wants to have us on her show again! This time as socialite-celebrity cooks, rather than as the classically trained contemporary dance troupe, Jazz in Your Face.

Our people are still talking, but stay tuned for our return appearance.

In the meantime, enjoy!

WatermEllen DeGeneres Salad
Ingredients
½ watermelon
200g feta
1 small red onion, thinly sliced
1 small bunch of mint, leaves roughly chopped
½ cup pitted kalamata olives, sliced
1 lime
olive oil
salt and pepper, to season

Method
In small bowl, combine sliced red onion with the juice of the lime to slightly cure.

Dice watermelon and feta into similar sized cubes (I went with roughly 1.5cm dice), and place in a large bowl with the sliced olives and a generous handful of mint.

Pour cured onion and juice into bowl with a good lug of oil. Toss (the salad) and season to taste.

Sean Black Bean Salad

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Bless his heart, Sean actually has never held Ben’s showy behaviour on Lord of the Ring’s against us (unlike Peter Jackson, who really should have cast me in the Naomi Watts role in King Kong).

He dropped over the other day and we were almost shocked to find him in normal clothes and well, alive.

I mean, name one thing he wasn’t killed in?

You’ve got nothing, Jon Snow. (Sean loved that joke).

He regaled us with tales of his time on the set of National Treasure (Harvey Keitel was a hoot, apparently) and Game of Thrones (we know who wins the throne but as two of his closest confidantes, will never tell), while we quickly threw together our old favourite dish, the famous Sean Black Bean Salad, which we ate while hiding in his trailer avoiding Elijah Wood and Sean Astin, our nemeses on set.

 

A sword and a salad

 

The salad is fresh and full of flavour, with the citrus cutting through like Joffrey’s blade on Sean’s neck.

RIP Ned. Good to catch up Sean.

Enjoy!

 

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Sean Black Bean Salad
Ingredients
1 cup mixed quinoa
400g can black beans, drained and rinsed
1 small green capsicum, chopped
1 medium hass avocado, cubed
200g cherry tomatoes, halved
100g queso fresco, or mild cheese of your choice
½ red onion, finely chopped
1 small bunch coriander, finely chopped
1 lime
3 tbs olive oil, divided

Method
Wash quinoa thoroughly.

Heat 1 tbs olive oil a medium saucepan over high heat and add quinoa, cooking for 1-2 minutes or until lightly toasted. Add 2 cups water and cook, covered for 15 minutes or until done. Allow to cool for 20 minutes.

Mix quinoa, black beans, capsicum, avocado, tomato, onion, queso fresco and coriander in a large bowl. Dress with remaining 2tbs olive oil and juice of 1 lime.