Watermelon, Feta & Mint
🍳 raw
🍽 serves 10
📋 12 ingredients
Nutrition per serving
950
calories
6.7g
protein
19.3g
carbs
97.7g
fat
Ingredients per serving
- 2.0 cup edible viola flowers
- 0.4 cup Olive Oil
- 0.3 oz watermelon
- 0.3 tbsp Lemon Juice
- 0.1 oz Feta cheese
- 0.1 oz Red Onions
- 0.1 tsp fennel pollen
- 0.1 tsp Maldon sea salt
- 0.05 cup mint leaves
- 0.05 tsp Sumac
- 0.05 tbsp cracked black pepper
- 0.025 oz micro mint
Method
1. Prepare the pickled red onion by slicing one red onion thinly and soaking it in a mixture of equal parts water and vinegar with a pinch of salt for at least 30 minutes.
2. Cube the watermelon into 1-inch pieces, ensuring to remove any seeds or white parts.
3. Crumble the feta cheese into small pieces using your hands or a fork.
4. In a small bowl, whisk together the lemon juice and extra virgin olive oil to create the dressing. Season with sumac, maldon sea salt, and cracked black pepper.
5. Drain the pickled red onion and pat dry with paper towels.
6. In a large mixing bowl, combine the cubed watermelon, crumbled feta cheese, pickled red onion, mint leaves, and micro mint.
7. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
8. Sprinkle fennel pollen over the top of the salad for added flavor.
9. Garnish with edible viola flowers just before serving to add a decorative touch.
10. Serve chilled on individual plates, ensuring each plate has a balance of watermelon, feta, and herbs.
