WA­TER­MELON & POME­GRAN­ATE SALAD WITH WHIPPED FETTA

Australian House & Garden - - Christmas Entertaining -

Prep: 20 mins. Serves 4 as a light meal or side.

1kg seed­less wa­ter­melon, peeled, cut into chunks

¼ cup (40g) toasted al­monds,

coarsely chopped

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

Whipped fetta

150g fetta

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.

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