Sopwell House's Watermelon & Feta Salad

Alice Bradley

Alice Bradley

18th July 2018

Sopwell House's Watermelon & Feta Salad

With the hot British weather looking set to last the rest of summer, the focus on light and refreshing dishes has never been so prominent.

Those seeking a taste of the Mediterranean in their own back garden can enjoy Sopwell House’s Executive Head Chef Gopi Chandran’s exclusive recipe. Create a hydrating and vibrant watermelon and feta salad that will reinvigorate your usual salad staples and wow your guests at your next summer BBQ.

Ingredients

  • Watermelon and Feta Salad Recipe
  • Serves 4
  • Ingredients
  • • ¼ Watermelon – Skin removed and diced 1 inch thick
  • • Feta – 200g diced or crumbled
  • • Kalamata olives – 50g pitted
  • • Red chilli – 1 finely chopped
  • • Olive oil – 10ml
  • • Garlic clove – 1 clove
  • • A sprig of thyme and rosemary
  • • ½ large lemon, remove rind and julienne (slice rind into thin strips). Juice the flesh
  • • Basil leaves – 10g
  • • Mint leaves – 10g

Method

Method
• To make the dressing, slowly and carefully heat olive oil, adding the garlic, chilli, thyme and rosemary, lemon rind.
• Gently heat for 3 minutes, add lemon juice, salt and pepper. It’s important to do this slowly to avoid burning any of the added elements.
• Set aside to cool
• To serve, spread the diced watermelon in the desired dish, sprinkle the feta on top, spoon over olives and distribute the dressing evenly.
• Finish with a fine chiffonade of basil and mint – this will bring out all the flavour.