Saturday 14 July 2018

Watermelon and Feta Salad Recipe

We have had so much amazing hot weather and here's looking forward to it lasting for the rest of summer, so why not cool off with this delicious watermelon and Feta Salad.

Serves 4

¼ Watermelon – Skin removed and diced 1 inch thick
Feta – 200g diced or crumbled
Kalamata olives – 50g pitted
Red chilli – 1 finely chopped
Olive oil – 10ml
Garlic clove – 1 clove
A sprig of thyme and rosemary
½ large lemon, remove rind and julienne (slice rind into thin strips). Juice the flesh
Basil leaves – 10g
Mint leaves – 10g

To make the dressing, slowly and carefully heat olive oil, adding the garlic, chilli, thyme and rosemary, lemon rind.
Gently heat for 3 minutes, add lemon juice, salt and pepper. It’s important to do this slowly to avoid burning any of the added elements.
Set aside to cool
To serve, spread the diced watermelon in the desired dish, sprinkle the feta on top, spoon over olives and distribute the dressing evenly.
Finish with a fine chiffonade of basil and mint – this will bring out all the flavour.

This delicious recipe is courtesy of  Gopi Chandran Executive Head Chef of Sopwell House,  for more information check out