This fresh and tasty salad is an ideal to starter and perfect if you’re sticking to a healthy eating plan this New Year. Make an extra batch and serve into your lunchbox for a refreshing and healthy lunch the following day.
Serves 2 as a main or 4 as a starter or side dish
Preparation Time: 10-15 minutes
Cooking Time: up to 10 minutes
You’ll Need:
- 200g Tenderstem
- 15g pumpkin seeds
- ¼ of a medium sized watermelon
- ¼ of a medium cucumber
- 120g feta cheese
- ½ bunch mint leaves, roughly chopped
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
What To Do:
- Steam the Tenderstem for a few minutes until it is just tender. Remove and leave to cool.
- Lightly toast the pumpkin seeds in a hot frying pan until they start to turn crunchy and golden. Remove from the pan and leave to cool.
- Cut the watermelon and the cucumber into chunks and place in a bowl or on a large serving plate. Cut the Tenderstem into bite-size pieces and add to the bowl/plate. Crumble over the feta cheese and sprinkle over the toasted pumpkin seeds and chopped mint.
- In a separate bowl, whisk together the lemon juice and olive oil. Season with salt and pepper. Pour over the top of the salad and serve.
Cooks Tip:
If you want to transform this into more of a substantial salad, mix in 200g cooked Puy lentils as they make a delicious addition.
Recipe from www.tenderstem.co.uk