Watermelon and feta salad

Watermelon and feta salad

Ingredients (6 servings):

  • 2 teaspoons olive oil
  • ½ cup pumpkin seeds
  • ¼ teaspoon sea salt
  • 2.4kg (½ small) seedless watermelon, peeled, quartered
  • 100g feta cheese
  • ¼ cup extra-virgin olive oil



  1. Place oil and pumpkin seeds in a cold frying pan. Place over medium heat. Cook, stirring occasionally, for 10 to 15 minutes or until toasted.
  2. Season with sea salt and transfer to a bowl. Set aside to cool.
  3. Slice each piece of watermelon into 1cm-thick wedges. Arrange on a large plate.
  4. Crumble feta over watermelon.
  5. Drizzle with lemon-scented oil.
  6. Sprinkle with pumpkin seeds.
  7. Season with cracked black pepper.
  8. Serve.
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