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PERSIAN WATERMELON SALAD

 

Icy cold, juicy, ruby-fleshed watermelon is so hot right now and I just love being on the watermelon bandwagon, creating refreshing salads, gelato and icy smoothies to keep my body cool in the summer heat. I love salads made from watermelon and often marry thick cut wedges with rocket leaves, fresh chopped parsley and Persian feta. This is a delicious watermelon salad that’s loaded with electrolytes and the perfect dish for a hot summer day! Enjoy on its own or accompany with barbecued sweet corn and roasted summer vegetables.

WHAT’S GREAT ABOUT IT

 

Watermelon is packed with electrolytes (magnesium + potassium) that will keep your body hydrated during the summer months. It’s also an anti-inflammatory and high in vitamin C that helps the body create collagen, needed for healthy glowing skin.

+ ingredients & methods +

ingredients (Serves 4)

800 g cold seedless watermelon (without skin)
250 g Persian or goats feta
100 g rocket leaves
small bunch freshly chopped parsley leaves or few handfuls micro herbs
½ small red onion, very thinly sliced
1 pomegranate
60 g pistachio nuts, roughly chopped
cold pressed olive oil to drizzle

method

  1. Slice the watermelon into thin bit sized wedges.
  2. Wash the rocket leaves and arrange onto a serving platter.
  3. Add the watermelon and gently mix through the leaves.
  4. Top with parsley or micro herbs and red sliced onion.
  5. Remove the seeds from the pomegranate and add to the salad along with pistachio nuts.
  6. Drizzle with cold pressed olive oil just before serving.
+ notes & inspiration +

Use baby spinach leaves in place of rocket leaves.

Any leftover watermelon can be blended with ice and a squeeze of lime for a refreshing cooler or try blending frozen chunks of watermelon with coconut cream for an instant ice cream.

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