Watermelon and feta salad

Watermelon and feta salad

Ingredients (6 servings)

2 teaspoons olive oil

½ cup pumpkin seeds

¼ teaspoon sea salt

2.4kg (½ small) seedless watermelon, peeled, quartered

100g feta cheese

¼ cup extra-virgin olive oil


Place oil and pumpkin seeds in a cold frying pan. Place over medium heat. Cook, stirring occasionally, for 10 to 15 minutes or until toasted. Season with sea salt and transfer to a bowl. Set aside to cool.

Slice each piece of watermelon into 1cm-thick wedges. Arrange on a large plate.

Crumble feta over watermelon. Drizzle with lemon-scented oil. Sprinkle with pumpkin seeds. Season with cracked black pepper. Serve.

Recipes source: taste.com.au

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