Salty tangy feta cheese contrasts well with fresh sweet watermelon and peaches. Served on a bed of spicy salad leaves.
3 people made this
400g watermelon flesh
2 nectarines or peaches
200g mixed baby salad leaves, including rocket and curly endive
200g feta cheese
2 tablespoons extra virgin olive oil
juice of 1/2 lemon
pepper to taste
2 tablespoons toasted pepitas or sunflower seeds
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Directions Preparation:15min › Ready in:15min
Cut the watermelon into bite-sized cubes, removing all the seeds as you come across them. Halve the nectarines and remove the stones, 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 – you should not need salt because feta cheese is salty. Sprinkle with the seeds and serve.