Watermelon and Feta Salad
by Caren McSherry
This refreshing salad is a welcome first course on a hot summer day. I like the seedless variety, it saves your guests the time to pick out the seeds and keeps the cubes are even.
Ingredients:
- 4-6 slices seedless watermelon, 1/2 inch thick
- 1 heaping cup goat feta cheese cut into cubes
- 2/3 cup pumpkin seeds
- 2 tablespoons chilli oil
- 3 tablespoons fresh mint, chopped
- 3 tablespoons fresh basil chopped
- 3 tablespoons fresh Italian parsley chopped
Dressing Ingredients:
- 2 tablespoons fresh lime juice
- 1/3 cup really good extra virgin olive oil
- Sea salt to taste
- Ground pepper to taste
Method:
FOR THE DRESSING: Whisk the ingredients together and set aside.
FOR THE SALAD: 1. Cut the rind off the watermelon, place the melon on a plate then top with another plate and place a heavy tin or weight on top, this helps to compress the melon, chill for about 2 hours. What this does is press out the water and leave a firmer piece of fruit devoid of all the water.
2. Combine the pumpkins seeds and chilli oil in a bowl and still to coat. Transfer to a small pan or cookie sheet and roast in a 325F oven for about 15 minutes or until lightly toasted. Set aside.
ASSEMBLY: Cut the watermelon into 1 inch cubes. Do the same with the feta. Place the cubes on your serving plate. Drizzle the dressing over, sprinkle the roasted seeds and then top with the chopped fresh herbs.
Serves 4-6
FOR THE SALAD: 1. Cut the rind off the watermelon, place the melon on a plate then top with another plate and place a heavy tin or weight on top, this helps to compress the melon, chill for about 2 hours. What this does is press out the water and leave a firmer piece of fruit devoid of all the water.
2. Combine the pumpkins seeds and chilli oil in a bowl and still to coat. Transfer to a small pan or cookie sheet and roast in a 325F oven for about 15 minutes or until lightly toasted. Set aside.
ASSEMBLY: Cut the watermelon into 1 inch cubes. Do the same with the feta. Place the cubes on your serving plate. Drizzle the dressing over, sprinkle the roasted seeds and then top with the chopped fresh herbs.
Serves 4-6
Copyright (c) Caren McSherry 08/2020
