–
Here in the UK, we have had incredible weather recently. It really does feel like the South of France- endless wide skies that make your toes tingle with nostalgia. Weren’t summers always like this in the 80’s?
Last week, I enjoyed a perfect day at The Witterings. A long dog walk on the beach where the sky was an impossible, lyrical blue. This was followed by a fabulous lunch of fresh, local mackerel salad and the salad I am recreating here- Watermelon, Feta, Sunblush Tomatoes and Pumpkin Seeds With a Greek Yoghurt, Honey and Lime Dressing (long title, oops).
I love watermelon. So fresh, so simple and summery. Even the colours in this salad are summery. The textures and flavours balance beautifully and what may look like unlikely plate- fellows, actually mingle very cheerfully.
I find it a little tricky to give quantities for assembling a salad. The “recipe” is really the idea for the flavour combinations. The actual quantities will depend on how you are eating this. The following recipe is a good guide for two hungry adults as a light main course.
I hope you enjoy trying this salad for a blissful sun soaked day and would love to hear your feedback.
–
Ingredients
1/4 watermelon cubed into bite- sized pieces
2 tbsp pumpkin seeds
150- 200 g feta cheese crumbled
Tender- leaf salad leaves
10- 12 pieces of sunblush tomatoes (“semidried” not “sundried”)- available in jars from good supermarkets
For the dressing:
2tbsp Greek yoghurt
1 tsp runny honey
Squeeze of lime juice
To Assemble:
1. Mix the dressing ingredients together in a bowl.
2. Lightly toss the watermelon pieces in the dressing and arrange on the top of the tender- leaf salad on each plate.
3. Add the pumpkin seeds and sprinkle over the crumbled feta.
4. Top with the sunblush tomatoes.
Add a glass of very cold, very dry white wine, a perfect summers day, good company and enjoy!
ScrummyWalks 