serves
4
prep
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 1 kg fresh watermelon, without seeds, chopped
- 300 g Greek feta, crumbled
- ¼ cup fresh mint, leaves picked
Dressing
- 5 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 garlic clove, minced
- 1 tbsp red wine vinegar
- sea salt
- 2 tbsp lemon juice
- ½ lemon, zested
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
- Arrange the watermelon on a serving platter. Scatter the feta atop each slice of watermelon, followed by the mint.
- Place all the ingredients for the salad dressing in a small bowl and mix well. Pour the dressing over the salad to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
