close
Magazine
Advertisement
 

Watermelon and fetta salad

A summery cheese salad, this has been devised with a nod towards the Mediterranean. The salty tang of creamy fetta cheese is contrasted with bright pink and orange fruit, luscious and full of sweet flavour. A mix of salad leaves adds a slightly peppery taste, and toasted seeds give crunch.

Watermelon and fetta salad
Reader's Digest

Ingredients

  • 400 g watermelon flesh
  • 2 nectarines or peaches
  • 3 1/3 cups (170 g) mixed salad leaves, including rocket and frisée
  • 200 g fetta
  • 2 tablespoons extra virgin olive oil
  • juice of 1/2 lemon
  • salt and pepper
  • 2 tablespoons toasted pepitas (pumpkin seeds) or sunflower seeds

Preparation

  1. Cut the watermelon into bite-sized chunks, removing all the seeds as you come across them. 
  2. Halve the nectarines or peaches and remove the stones, then slice the flesh. 
  3. Tear the salad leaves into bite-sized pieces, if necessary. 
  4. Combine the fruit and salad leaves in a large salad bowl.
  5. Crumble the fetta over the salad. 
  6. Add the oil and lemon juice and toss gently until well mixed. 
  7. Season with plenty of black pepper, but add salt cautiously as the cheese can be very salty. 
  8. Sprinkle over the seeds and serve.

Serves 6
Preparation: 15 minutes



Advertisement

More Recipes

Rendang Wrestling: To Crisp or Not to Crisp

The Great Rendang Scandal: to Crisp or Not to Crisp?

What was all the recent fuss surrounding chicken rendang? We give you the lowdown on the kitchen kerfuffle.
Easy Peasy Chocolate Cake

Easy Peasy Chocolate Cake

Here's a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.
Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Advertisement