Watermelon salad recipe
Ingredients
1 small watermelon
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1 bulb fennel, finely shaved
200g frozen peas, defrosted
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1 bunch mint, finely chopped
1/4 cup extra virgin olive oil
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Zest and juice of 2 lemons
Sea-salt flakes and freshly ground black pepper, to season
200g sheep’s feta, diced
Method
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Using a large knife, remove the top third of the watermelon. With a metal spoon, scoop flesh out of watermelon, keeping pieces large. Chop removed flesh into bite-sized chunks.
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With a knife, trim base of watermelon bowl so it sits flat, being careful not to cut through to the flesh.
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In a large bowl, combine fennel, peas, mint, oil, and lemon zest and juice. Season to taste.
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Crumble over feta and gently mix. Gently fold through the chunked watermelon pieces.
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Scoop watermelon and fennel salad into the watermelon bowl and serve.
Essential kitchen items needed to make this recipe
- for cutting the watermelon
- for mixing the salad ingredients
- for trimming the watermelon bowl
- for lemon juice