Author Notes
This is not so much a recipe really, more of an attempt to recreate a memory and distill the flavours of late summer into one dish by throwing together the most aromatic, fresh, ripe ingredients I could find. Watermelon feta salad is a common favourite but is sublime with the sweetness of the beetroot and orange dressing cutting through the saltiness of the feta. —Hadyourtea?
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Ingredients
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2 handfuls
rocket
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1 extra ripe galia melon
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1
small sweet watermelon
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14 ounces
feta cheese
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4 ounces
pumpkin seeds
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4 ounces
black olives, chopped finely
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4 tablespoons
olive oil
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Juice of one blood oranges
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1 beet
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1 handful
finely chopped mint
Directions
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Scatter the rocket over a large (preferably white) platter.
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Chop both melons into equally sized cubes and throw artfully on top.
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Crumble the feta over the top.
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Then toast the pumpkin seeds in a dry pan till they are just turning golden brown, allow to cool then throw on top of the salad.
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Juice the beet in a juicer. (or if you don't have one, throw some thinly sliced beets over the salad).
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Mix the olive oil with the orange juice, beet juice, chopped olives and mint and drizzle over the whole salad.
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