|Add the first review|
About this recipe: A summery cheese salad, this has been devised with a nod towards the Mediterranean. The salty tang of creamy feta 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.
Good source of vitamin C. Useful source of calcium, copper, folate, niacin, vitamin A, vitamin B12, vitamin E.
Replace the watermelon and peaches or nectarines with 600 g (1 lb 5 oz) of pears, cored and cut into chunks, and use creamy Stilton instead of the feta cheese. Include radicchio and chicory in the salad leaves. * Wensleydale or white Cheshire cheese can be used in the watermelon version instead of feta. * Toasted walnuts can be added to either version in place of the toasted seeds.