Watermelon, feta, herb and peanut salad with hot and sour dressing

Name: Watermelon, feta, herb and peanut salad with hot and sour dressing
Prep time: 30 min
Yield: Serves 4-6
Ingredients: For the salad; 1 small watermelon, chopped into thin slices; 1 large cucumber, halved lengthways, deseeded and sliced diagonally into half moons; 200g feta, crumbled; Small bunch fresh mint, leaves picked and roughly chopped; Small bunch fresh coriander, leaves picked and roughly chopped; Small bunch fresh basil, leaves picked and roughly chopped; 2 handfuls salted roasted peanuts, roughly chopped; For the dressing; 2 tbsp chilli jam (we used Tracklements); Finely grated zest 1 lime and juice 2; 4 tbsp extra-virgin olive oil

Easy
September 2016

Easy
September 2016

Serves 4-6
Hands-on time 30 min

Sweet thirst-quenching watermelon meets salty feta in this centrepiece salad – perfect for a dinner party.

Struggling for time? Our summery watermelon and feta salad only takes 10 minutes to make.

Vegetarian recipes

Nutrition: For 6

Calories: 252kcals
Fat: 17.2g (6.2g saturated)
Protein: 8g
Carbohydrates: 15.9g (15.3g sugars)
Fibre: 1.1g
Salt: 1g

Nutrition: per serving

Calories: 252kcals
Fat: 17.2g (6.2g saturated)
Protein: 8g
Carbohydrates: 15.9g (15.3g sugars)
Fibre: 1.1g
Salt: 1g

Save recipe

Save recipe Print

Ingredients

For the salad

1 small watermelon, chopped into thin slices
1 large cucumber, halved lengthways, deseeded and sliced diagonally into half moons
200g feta, crumbled
Small bunch fresh mint, leaves picked and roughly chopped
Small bunch fresh coriander, leaves picked and roughly chopped
Small bunch fresh basil, leaves picked and roughly chopped
2 handfuls salted roasted peanuts, roughly chopped

For the dressing

2 tbsp chilli jam (we used Tracklements)
Finely grated zest 1 lime and juice 2
4 tbsp extra-virgin olive oil

For the salad

1 small watermelon, chopped into thin slices
1 large cucumber, halved lengthways, deseeded and sliced diagonally into half moons
200g feta, crumbled
Small bunch fresh mint, leaves picked and roughly chopped
Small bunch fresh coriander, leaves picked and roughly chopped
Small bunch fresh basil, leaves picked and roughly chopped
2 handfuls salted roasted peanuts, roughly chopped

For the dressing

2 tbsp chilli jam (we used Tracklements)
Finely grated zest 1 lime and juice 2
4 tbsp extra-virgin olive oil

Method

Toss all the salad ingredients together in a large bowl, reserving a few of the peanuts to scatter later.
To make the dressing, combine the chilli jam, lime zest and juice and the olive oil in a small bowl or jug, then taste and season.
Toss most of the dressing through the salad, then transfer to a large serving platter. Scatter over the reserved peanuts, then drizzle over the rest of the dressing. Leave the salad to sit for a couple of minutes to absorb the flavours, then serve.

Method

Toss all the salad ingredients together in a large bowl, reserving a few of the peanuts to scatter later.
To make the dressing, combine the chilli jam, lime zest and juice and the olive oil in a small bowl or jug, then taste and season.
Toss most of the dressing through the salad, then transfer to a large serving platter. Scatter over the reserved peanuts, then drizzle over the rest of the dressing. Leave the salad to sit for a couple of minutes to absorb the flavours, then serve.

Fancy getting a copy in print?

Subscribe to our magazine