If I could only have one salad recipe this would be it. It’s colourful, refreshing, tasty and oh so simple to throw together. It has been a big hit with everyone I’ve served it to, carnivores and vegetarians alike, even those who don’t like feta have been pleasantly surprised and asked for seconds!
It makes an impressive starter for a dinner party, a delicious light Summer lunch or a perfect snack at any time of the day.
WATER MELON, FETA AND PUMPKIN SEED SALAD
Serves 4
INGREDIENTS:
40 g pumpkin seeds
½ large water melon, about 800 g
200 g feta cheese
olive oil for drizzling
freshly ground black pepper
METHOD:
Heat a frying pan over a moderate heat. Tip in the pumpkin seeds and toast for 3-4 minutes, shaking the pan, until they start to change colour. Set aside to cool.
Remove the seeds from the watermelon and cut the flesh into largish chunks. Divide between four serving plates.
Divide the feta into four and crumble over the melon.
Sprinkle with the pumpkin seeds, drizzle with olive oil and season with the black pepper.
Serve.
The watermelon in uk is nowhere as fragrant as in european sunshine so I added a drizzle of pomegranate molasses and a tiny sprinkle of chilli flakes. Its delightful as Rosie describes but lacking in flavour here xxxx
That sounds delicious Verity. I will be making pomegranate molasses soon so I might give this a go 🙂