In Season, Sides, Starters, Vegetarian
Marinated Watermelon & Feta Salad
Recipe by Greens of the Stone Age
Tip: Cooking Mode
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Cooking method:
Standard
- Prep Time: 35 mins
- Total time: 35 mins
- Skill Easy
- Serves 4 people
Marinated Watermelon & Feta Salad
Packed with healthy fats and vitamin rich ingredients this Marinated Watermelon and Feta Salad makes the perfect light lunch
The prep time is inclusive of a 30 minute marination time. Do not marinate longer than 30 minutes otherwise the watermelon will become soggy and lose its crisp! If you want to mix it up a little why not try adding some grated apple or pitted olives?
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy, Nuts
Ingredients
- 55g extra virgin olive oil
- 3 tbsp balsamic vinegar
- Juice and zest of 1 lime
- 1 tbsp agave, maple syrup or raw honey
- 25g fresh mint leaves
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 155g cubed watermelon
- 150g cherry tomatoes (halved)
- 1 red chilli (seeds and membrane removed - finely sliced)
- 200g feta cheese
- 50g pistachio kernels
- 100g mixed salad leaves
- 1 avocado (peeled, de-stoned, sliced)
Cooking mode
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Method
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Step 1
Place the olive oil, balsamic vinegar, lime juice and zest, agave, fresh mint, sea salt, and black pepper into your Ninja cup then blend on low for 10 seconds until the mint becomes finely chopped rather than completely blended. If you own a FreshVac blender don’t forget to use the pump beforehand
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Step 2
In a large mixing bowl add your watermelon, cherry tomatoes, and red chilli then stir in your marinade. Cover and refrigerate for 15 minutes, then stir and add in the cubed feta. Cover and refrigerate for a further 15 minutes
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Step 3
Whilst your watermelon is marinating, place your pistachio kernels into the bowl of your food processor and process on ‘LOW’ until roughly chopped. Remove and put to one side
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Step 4
Divide the salad leaves and avocado equally between 4 plates then spoon over your marinated mixture using a slotted spoon. Sprinkle over 2 tbsp of chopped pistachios per person then drizzle over the remaining marinade. Serve immediately and enjoy
