Fruits such as watermelon, melon or pomegranate have a myriad of uses – and not all of them sweet! This salad is perfect example of mixing fruit with savoury ingredients.
Fresh from the garden: watermelon, pomegranates, mint, rocket
Recipe source: Melissa
Serves: 6 or 24 tastes
Equipment:
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Ingredients:
Dressing ingredients
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What to do:
- Wash the watermelon and then carefully cut into 1-2cm slices – you may need to ask a grown up to help. Slice off the peel and then cut each slice into thick bite-sized triangles. Reserve in a large bowl.
- Remove the seeds from the pomegranate by cutting it in half. Hold one half over a bowl and smash it with a wooden spoon from the outside. This will capture the juice and seeds for the salad, and add to the watermelon.
- Peel the red onion and finely chop. Add it to the salad.
- Wash and spin-dry the mint leaves, then pick from the stalks and tear up into tiny pieces into the salad.
- Wash and spin-dry the rocket and add it into the bowl too.
- Measure the olive oil and balsamic into a small bowl and whisk with a fork to combine. Crumble the feta over the salad and then pour the dressing over with a grind of pepper and a sprinkle of flaked salt.
- Toss gently to combine then divide into your serving bowls.
Notes: What is a pomegranate? What other savoury ingredients go well with fruit?
The Bondi Cook 