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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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Reader’s Digest Magazine delayed due to coronavirus
Please be advised that due to the current lockdown in Malaysia and the Philippines, Reader’s Digest magazine will not be available at its regular on-sale date to our subscribers or through our retail channels in these regions. We hope to have the issues available around 15 April in Malaysia and around 24 April in the Philippines, but this is dependent on when the lockdown restrictions are lifted. We sincerely apologise for this inconvenience.
Thank you and stay safe!
– The Reader’s Digest team