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