Her 2nd suggestion was a watermelon and feta salad. As she described the dish that matches the sweetness of watermelon with the cheese’s sharp saltiness, I slightly cringed with some level of suspicion and skepticism. My 1st thought: you’ve got to be kidding! These main ingredients don’t go together.
However, if you think about, it makes perfect sense that in times of extreme heat (like summer), one should look to the cuisines of really hot countries for heat relieving recipes. This particular recipe comes from the Eastern Mediterranean.
Even though watermelon and feta salad seems somewhat odd to many of us, there is some greater significance to this situation than just food preferences. My immediate reaction was to impulsively dismiss this culinary delight. And this was a mistake. What I should have done was be open-minded, get out of my comfort zone, and look at things from another’s perspective.
Why is this so important to me (and why am I going to share this recipe with you)? Because many times when I am selling Recruitment Process Outsourcing at Pinstripe, the reaction I get from prospects is similar to my initial reaction to watermelon and feta salad. Some HR and Talent Acquisition Leaders just don’t think the combination of outsourcing and recruiting works. They simply cringe and dismiss the idea.
The key for these decision makers and change agents is to look more closely at RPO. Check out companies who are using the RPO model, maybe take a call from a RPO salesperson or two, attend the RPO Summit 2010, and consider the RPO value proposition opportunity from a new and different perspective.
So as promised, here is the recipe….Enjoy the rest of your summer and the heat
1 small red onion
2-4 limes, depending on juiciness
1.5 kg sweet, ripe watermelon
250g feta cheese
Bunch fresh flat-leaf parley
Bunch fresh mint, chopped
3-4 tablespoons extra virgin olive oil
100g pitted black olives
1. Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp. Two limes’ worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.
2. Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks, if that makes sense. Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.
3. Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl; add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don’t lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.