Watermelon, feta, pumpkin seed and spring onion salad

Just a quickie today, I’m in the middle of experimenting with my old bread machine (by experimenting, I actually mean sticking to the recipe as dictated by the manual – all my past attempts using it failed as I went off piste) and also simultaneously boiling a gammon with some seasonal veggies and butter beans… we’ll see what that turns out like, may post if good… so I’ve kind of got my hands full. As ever…

As I was heading out the door this morning en route to supermarket for a quick shop, I promised my son a watermelon (I know, I know, it came from Costa Rica and cost £2.99, but it was a treat). When I got home I was ravenous, so whilst he munched slice after slice (can you be addicted to melon? I think he may be), I put together a more chi chi way of eating it myself. I had tasted the combo of feta and watermelon before, a couple of years ago at my sister in law’s, but I had never combined it myself. There is a recipe for it in Plenty (just one of my current cook book obsessions), where the genius that is Ottolenghi puts the duo with thinly sliced red onion and basil – sounds amazing, no? Well, I had no red onion and no basil but I thought the crunch of seeds and another onion would work and, hey diddle diddle, it did

Try it! It’s silly quick and crazy easy. Would be just perfect for a summery lunch with friends, or as a first course. I made a large plate for one so just multiply accordingly.

To make enough for one: 
2/3 slices of watermelon
About 1 tablespoon of extra virgin olive oil
About 1 tablespoon of pumpkin seeds
1 spring onion, sliced fairly thinly
About 30g of feta, crumbled
Maldon sea salt
Freshly ground black pepper

  • Cut slices of watermelon and then remove skin and flesh up to the red bit. Cut into triangle chunks. Don’t worry about the seeds. 
  • Toss seeds over. 
  • Crumble feta. 
  • Scatter sliced spring onions. 
  • Drizzle oil and season well. 
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