Prep Time:25 minutes
Make use of seasonal watermelon as a basis for a refreshingly cool salad to accompany cold meats or poultry for a light supper.
1 quarter ripe watermelon
1/3 bunch fresh mint leaves, rinsed and plucked off stalks
2-3 large stalks salad celery, sliced thinly
1 tub cubed black pepper Feta cheese, drained
100 g pecan nuts, coarsely chopped
Cube or scoop balls of melon and lightly toss with the other ingredients.
Chill until required.
Turn into a shallow salad bowl lined with rocket leaves. Toss together at meal time.
Hints and Tips
No salad dressing or salt is required as the light freshness is perfect as is.
Don’t worry too much about the melon pips; just remove any obvious easy ones.
If you slice the melon off a whole fruit, keep the skin intact when removing the flesh, set aside upside down for excess juices to drain out, and then use it as a salad bowl!
Recommended accompaniments: any cold meat, or poultry, potato salad etc