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Watermelon Salad

Watermelon Salad
Serves 1
Total Time
10 min
Total Time
10 min
  1. 2 tblsp pumpkin seeds
  2. 1 tblsp green peppercorns, rinsed and drained if in brine
  3. 1kg (2¼lb) watermelon
  4. 120g (4½oz) feta cheese
  5. Handful of fresh flat-leaf parsley leaves
  6. Small handful of fresh mint leaves
  7. Finely grated rind and juice of 2 limes
  8. 2 tblsp olive oil
  1. Preheat the oven to 180°C (350°F/gas mark 4). Toast the pumpkin seeds in a small baking dish for 5-6 minutes, until lightly coloured.
  2. Crack the peppercorns gently between your fingers or with the flat of a knife.
  3. Deseed the watermelon and cut the flesh into medium-sized chunks (discard the rind).
  4. Chop the feta into small cubes and place in a bowl with the watermelon, herbs and the pumpkin seeds. Add the lime rind and juice with the olive oil and toss gently to combine.
  5. Pile a mound of the watermelon and feta salad onto plates.
  6. Scatter over the green peppercorns and serve chilled or at room temperature.
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