WATERMELON & POMEGRANATE SALAD WITH WHIPPED FETTA
Prep: 20 mins. Serves 4 as a light meal or side.
1kg seedless watermelon, peeled, cut into chunks
¼ cup (40g) toasted almonds,
Seeds of ½ pomegranate
1 small eschalot, thinly sliced
1 cup (35g) wild rocket
1 large handful mint leaves
2½ tbsp extra-virgin olive oil
1 tbsp red-wine vinegar
Finely grated zest and juice of ½ lemon,
or to taste
½ small clove garlic, finely chopped Sumac, for dusting
2 tbsp olive oil
Finely grated zest and juice of ½ lemon ½ small clove garlic
To make whipped fetta, place all ingredients in a blender or small food processor and blend until smooth. Season to taste, then spread over a serving platter.
Arrange watermelon over whipped fetta and scatter almonds, pomegranate and eschalot on top, then scatter with rocket and mint leaves.
Place olive oil, vinegar, lemon zest and juice, and garlic in a bowl. Whisk to combine, season to taste, then drizzle over salad. Dust with sumac and serve.