Chef: Vicky Ratnani
The perfect summer salad of melon, olives and feta cheese with toasted pumpkin seeds
250 gm watermelon planks
1 tsp light soy sauce
1 stalk spring onions
6-7 black olives
50 gm feta cheese
Black salt to taste
1 tsp parsley (chopped)
3-4 cherry tomatoes
2 tsp pumpkin seeds
1/2 tsp chaat masala
2 tsp olive oil
1/3 tsp oregano leaves
A pinch of lemon zest a pinch
1 tsp lemon juice
1 tsp sugar
How to Make Watermelon, Olive and Feta Salad
Peel and cut water melon into rectangular planks or chunks if you like.
Season with soy sauce and black salt.
Slice the spring onions thin. Chop the olives.
Crumble the feta cheese.
Cut the cherry tomatoes into half.
Toast the pumpkin seeds, sprinkle the chaat masala with sugar.
Prepare a dressing by whisk together the olive oil, oregano, lemon juice and zest, in a mixing bowl, olives, the spring onions, cherry tomatoes, feta, with the dressing.
Season to taste.
Place the plank of watermelon on the plate and mount the salad high on the plank.
Sprinkle the pumpkin seeds and drizzle the rest of the dressing.
Key Ingredients: watermelon, soya sauce, spring onion, sugar, oregano, lemon rind, olives, feta cheese, rock salt, parsley, cherry tomatoes, pumpkin, olive oil, lemon juice