- 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
Sopwell House's Watermelon & Feta Salad
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
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.
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