Zobo
Melon, feta and Zobo
Cold melon, salty feta and a bright spoonful of Zobo. Put it on the table with good bread and let people help themselves.
Ingredients
- Half a ripe Piel de Sapo melon, or another ripe melon
- 150g feta or soft goat’s cheese
- 2 tablespoons Zobo
- Extra virgin olive oil
- Black pepper
- Good bread, to serve
Method
- Cut the melon into bite-sized wedges and arrange them on a serving plate.
- Crumble over the cheese.
- Spoon Zobo over in small amounts, so every bite gets a little.
- Finish with olive oil and black pepper. Serve cold, with bread alongside.
Tip
Chill the melon well. The colder it is, the brighter the hibiscus tastes.
Allergens in this dish: milk, plus gluten (wheat) in the bread. Zobo is made in a kitchen that handles peanuts. Always check the labels of the other ingredients you use.
