A simple summer salad. Add a pinch of Indian spice mix and toss gently in a pan to warm if you’re in a cooler climate so as to ignite your digestive fire to counteract the cooling nature of watermelon, You might also like to compare Nigella’s similar recipe which I just noticed online. A great warm weather dish that would be perfect with an unwooded chardonnay – or a splash of crisp Pinot Grigio to watch the sunset with here in Byron Bay where we are enjoying the most brilliant days.
Originally created as part of my Surf Spa Food menu for Kahanda Kanda, one of southern Sri Lanka’s most stylish boutique hotels. KK offers the indulgent luxuries of private five-star villas (scroll down). I was blessed to spend a few weeks consulting at KK and stayed in one of the nine very individual suites with breathtaking panoramic views of palm fringed jungle – complete with monkey swinging troops – and stunning interiors designed by charming host George Cooper.
PrintGreen olive, feta and watermelon salad
Ingredients
2 cups watermelon, seeds and rind removed, cubed
1/4 cup green olives, finely sliced lengthwise
1 cup sprouts
1/4 cup pomegranate seeds
1 cup feta, cubed
Olive oil for drizzling
Mint vinaigrette
1 cup fresh mint leaves
2 tablespoons white balsamic vinegar
1 lime, juice only
1/2 cup olive oil, more as desired
Instructions
Green olive, feta and watermelon salad
- Combine salad ingredients in a medium sized bowl, adding feta last so it does not break up when mixed.
- Serve with mint vinaigrette.
Mint vinaigrette
- In a blender, combine mint, vinegar and lime juice.
- Slowly blend in the oil. Blitz briefly so as not to puree.
- Add pepper to taste.
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