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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

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Please be advised that due to the current lockdown in the Philippines, we hope to have the April print issue available by the middle of July, and the May, June and July issues available by the end of July, but this is dependent on when local lockdown restrictions are lifted. We sincerely apologise for this inconvenience. Thank you and stay safe!
– The Reader’s Digest team