Print and add the following recipe to your cookbook
by Jesse Bluma
black oil cured olives
1 organic lemon
2 bunches of organic watercress
coarse sea salt
Cut up the watermelon into medium size discs, approximately 2 1/4" diameter, 1" height.
Remove the olive pits and tear in half.
Roll the lemon, then squeeze the lemon into the bowl.
Add salt and olive oil to taste, then mix.
Add the cheese and mix.
Mix the olives, cheese, lemon, watercress, olive oil, and salt.
Plate the watermelon discs, topping with the cheese, olive, and watercress mixture.
Serve and enjoy!