Watermelon & Feta Salad

The freshest and most summery salad you could imagine. Served with a very simple balsamic glaze, toasted pine nuts and more...

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Cook: 10 Mins

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To cut your watermelon, slice in half, then slice in half again, leaving you with quarters. Then, cut a criss-cross pattern into the flesh of each quarter all the way around to the base, then the diced watermelon should fall out. Transfer to a bowl and add a squeeze of lime and pinch of salt, mix well, then set aside.
Cut cucumber in half lengthways, scoop out watery centre using a teaspoon, then chop into large chunks.
For the balsamic glaze, add balsamic vinegar and sugar to a saucepan and cook on low heat for 4-5 mins, stirring constantly until it thickens. If it starts to bubble over, remove from heat or it will burn. It is ready if, when you scrape the bottom of the pan it stays visible for a just a second and it has a syrup-like consistency. 
Toast your pine nuts on a low heat in a non-stick pan for a few mins, until they begin to brown.
Add watermelon and cucumber to a salad bowl and mix. Sprinkle feta, mint leaves, chilli flakes and the drizzle balsamic glaze on top. Finally garnish with cress.

Nutritional Info

Cals – 196 

Carbs – 21g 

Protein – 5.9g 

Fat – 10g 

Ingredients

Serves 4

For the watermelon salad:

  • 1 watermelon. 
  • 1 cucumber.
  • Juice of 1/2 a lime.
  • 100g of feta - crumbled.

For the balsamic glaze:

  • 100ml of balsamic vinegar.
  • 2 tsp of brown sugar.

To garnish:

  • 20g of pine nuts.
  • Cress.
  • A pinch of chilli flakes.
  • Fresh mint leaves - chopped.

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