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