Watermelon and pomegranate salad with whipped feta

prep.

20 Minutes cooking

Serves 4

Ingredients

  • 1 kg (2 lb 4 oz) seedless watermelon, peeled and cut into chunks
  • 40 g (1½ oz/¼ cup) toasted almonds, coarsely chopped
  • Seeds from ½ pomegranate
  • 1 small French shallot, thinly sliced
  • 35 g (1¼ oz/1 cup) wild rocket (arugula)
  • 1 large handful mint leaves
  • 2½ tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Finely grated zest and juice of ½ lemon, or to taste
  • ½ small garlic clove, finely chopped
  • Sumac, for dusting
whipped feta
  • 150 g (5½ oz) feta cheese
  • 2 tablespoons olive oil
  • Finely grated zest and juice of ½ lemon
  • ½ small garlic clove

Method

  1. To make the whipped feta, blend the ingredients in a blender or small food processor until smooth, season to taste and spread over a serving platter.
  2. Arrange the watermelon over the whipped feta and scatter with the almonds, pomegranate and shallot, then with the rocket and mint leaves.
  3. Whisk the olive oil, vinegar, lemon zest, juice and garlic in a bowl to combine, season to taste and drizzle over the salad. Scatter with sumac and serve.
RECIPES

Watermelon and pomegranate salad with whipped feta

prep.

20 Minutes cooking

Serves 4

Ingredients
Method

Ingredients

  • 1 kg (2 lb 4 oz) seedless watermelon, peeled and cut into chunks
  • 40 g (1½ oz/¼ cup) toasted almonds, coarsely chopped
  • Seeds from ½ pomegranate
  • 1 small French shallot, thinly sliced
  • 35 g (1¼ oz/1 cup) wild rocket (arugula)
  • 1 large handful mint leaves
  • 2½ tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Finely grated zest and juice of ½ lemon, or to taste
  • ½ small garlic clove, finely chopped
  • Sumac, for dusting
whipped feta
  • 150 g (5½ oz) feta cheese
  • 2 tablespoons olive oil
  • Finely grated zest and juice of ½ lemon
  • ½ small garlic clove

Method

  1. To make the whipped feta, blend the ingredients in a blender or small food processor until smooth, season to taste and spread over a serving platter.
  2. Arrange the watermelon over the whipped feta and scatter with the almonds, pomegranate and shallot, then with the rocket and mint leaves.
  3. Whisk the olive oil, vinegar, lemon zest, juice and garlic in a bowl to combine, season to taste and drizzle over the salad. Scatter with sumac and serve.
SHARE
PRINT
Related Product
Matt Moran's Australian Food
$45.00

Matt’s top 10 recipes

Join our mailing list to receive exclusive content & Matt’s top 10 recipes for free.