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.
400g (14 oz) watermelon flesh
2 nectarines or peaches
170g (6 oz) mixed salad leaves, including rocket and frisée
200g (7 oz) feta cheese
2 tbsp extra virgin olive oil
juice of ½ lemon
2 tbsp toasted pumpkin or sunflower seeds
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Method Prep:15min › Ready in:15min
Cut the watermelon into bite-sized chunks, removing all the seeds as you come across them. Halve the nectarines or peaches and remove the stone, then slice the flesh. Tear the salad leaves into bite-sized pieces, if necessary. Combine the fruit and leaves in a large salad bowl.
Crumble the feta cheese over the salad. Add the oil and lemon juice and toss gently until well mixed. Season with plenty of black pepper, but add salt cautiously as the cheese can be very salty. Sprinkle over the seeds and serve.
Each serving provides
Good source of vitamin C. Useful source of calcium, copper, folate, niacin, vitamin A, vitamin B12, vitamin E.
Some more ideas
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.