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    Watermelon & watercress salad

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    *mandatory

    Watermelon & watercress salad

    By Martha Collison

    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4

    Ingredients

    ½ red onion, halved
    1 lime, juice
    ½ mini watermelon, peeled (about 425g flesh)
    ½ cucumber
    100g pack watercress
    2 tbsp Greek olive oil
    100g Greek feta 

    Method

    1. Finely slice the red onion into half moons and place in a small bowl. Squeeze over the lime juice, season with salt and stir to combine. Set aside for 10 minutes.

    2. Meanwhile, chop the watermelon into chunks, popping out as many seeds as possible.

    3. Slice the cucumber in half lengthways, scoop out and discard the seeds, then cut into small chunks.

    4. Toss together the watercress, red onions (and any lime juice), cucumber and watermelon with the olive oil. Crumble the feta over the top, season with black pepper and serve immediately.

    Your recipe note

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    Cook’s tip Serve this salad as quickly as possible – when it’s at its best – fresh and crunchy. It doesn’t store very well as the watermelon can become soft.

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