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?
This dish contains the following allergens: Milk/Dairy, Tree Nuts
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
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)
2oz
extra virgin olive oil
3 tbsp
balsamic vinegar
Juice and zest of 1
lime
1 tbsp
agave, maple syrup or raw honey
0.8oz
fresh mint leaves
1/2 tsp
sea salt
1/4 tsp
black pepper
5.5oz
cubed watermelon
5.3oz
cherry tomatoes (halved)
1
red chilli (seeds and membrane removed - finely sliced)
7oz
feta cheese
1.7oz
pistachio kernels
3.5oz
mixed salad leaves
1
avocado (peeled, de-stoned, sliced)
Utensils
Fridge
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
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
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
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
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
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)
2oz
extra virgin olive oil
3 tbsp
balsamic vinegar
Juice and zest of 1
lime
1 tbsp
agave, maple syrup or raw honey
0.8oz
fresh mint leaves
1/2 tsp
sea salt
1/4 tsp
black pepper
5.5oz
cubed watermelon
5.3oz
cherry tomatoes (halved)
1
red chilli (seeds and membrane removed - finely sliced)
7oz
feta cheese
1.7oz
pistachio kernels
3.5oz
mixed salad leaves
1
avocado (peeled, de-stoned, sliced)
Step 2 of 4
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
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)
2oz
extra virgin olive oil
3 tbsp
balsamic vinegar
Juice and zest of 1
lime
1 tbsp
agave, maple syrup or raw honey
0.8oz
fresh mint leaves
1/2 tsp
sea salt
1/4 tsp
black pepper
5.5oz
cubed watermelon
5.3oz
cherry tomatoes (halved)
1
red chilli (seeds and membrane removed - finely sliced)
7oz
feta cheese
1.7oz
pistachio kernels
3.5oz
mixed salad leaves
1
avocado (peeled, de-stoned, sliced)
Step 3 of 4
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
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)
2oz
extra virgin olive oil
3 tbsp
balsamic vinegar
Juice and zest of 1
lime
1 tbsp
agave, maple syrup or raw honey
0.8oz
fresh mint leaves
1/2 tsp
sea salt
1/4 tsp
black pepper
5.5oz
cubed watermelon
5.3oz
cherry tomatoes (halved)
1
red chilli (seeds and membrane removed - finely sliced)
7oz
feta cheese
1.7oz
pistachio kernels
3.5oz
mixed salad leaves
1
avocado (peeled, de-stoned, sliced)
Step 4 of 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
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)
2oz
extra virgin olive oil
3 tbsp
balsamic vinegar
Juice and zest of 1
lime
1 tbsp
agave, maple syrup or raw honey
0.8oz
fresh mint leaves
1/2 tsp
sea salt
1/4 tsp
black pepper
5.5oz
cubed watermelon
5.3oz
cherry tomatoes (halved)
1
red chilli (seeds and membrane removed - finely sliced)
