Watermelon & Feta Salad with Cashews, Lime, Mint & Chilli

Thu, 28 May 2020

Ingredients:

¼ of a large watermelon

300g Feta cheese

100g Cashew nuts

2 red chillies

2 Bags of Rockets leaves

1tbsp sumac

For the dressing:

A handful of fresh mint, coriander & parsley, keep some extra mint for garnish

200ml of Olive oil

50ml White wine vinegar

1 lime

1tsp Honey

1 garlic clove

Salt and pepper

 

Method:

1. Chop the watermelon into large triangles and fry on a grill pan/or BBQ for 2 minutes both sides over a medium heat. This will draw out the moisture slightly and make them even sweeter!
2. Chop up the cashews and heat them up on a dry pan over a medium heat for 3-4 minutes, tossing often.
3. Crush the garlic and finely chop the herbs.
4. Zest and juice the lime.
5. In a jar add the olive oil, vinegar, garlic, honey lime juice, lime zest, salt & pepper.
6. Shake shake shake!
7. Alternatively you could put all the dressing ingredients into a small food processor like a nutri-bullet!
8. Dress the rocket leaves and place them in a large serve bowl.
9. Allow the watermelon to cool slightly and then cut it into cubes. Place this over the salad leaves.
10. Crumble the feta cheese on top.
11. Chop the chilli into thin rings and sprinkle on top along with the cashew nuts.
12. Finely garnish with the mint leaves a sprinkling of sumac and enjoy.