I adore summer. The heat, the seasonal fruit, the reminder it's almost Christmas break - all of it.
It's that sweaty, magical amazing time where temperatures rise and my motivation to do work or wear pants significantly falls. My motivation to spend a lot of time in the kitchen decreases too (despite it being my favourite room) and having my extra-wide oven on heating up the whole house just isn't a viable option. Apparently my family thinks having a 37 degree house is "unpleasant" and "stifling". And despite the fact the first two days of Australian summer have been a bust temperature-wise, I'm still getting myself into the summer cooking groove.
This watermelon and feta salad encapsulates all the best parts of summer cooking for me - it's simple to prepare, uses beautiful fresh produce and is works just as well eaten on it's own as it does being an accompaniment to simple grilled fish or chicken. It also makes a great dish to take to parties because it looks beautiful on a platter, where the simplicity of the colours and ingredients really shine. It's sweet, salty, creamy, crunchy, juicy and zingy - not too mention delicious, light and nutritious. Perfect summer food!
The lucky people who subscribe to my blog got a few little watermelon tidbits in the newsletter but to give you a recap watermelon is rich in vitamin C, high in antioxidants and low in calories. The fruit flesh is over 90% water, hence it's name, and is a cousin to cucumbers and squash. (If you want more fun food facts, exclusive recipes and discounts you should sign up to the newsletter too....head to the top right of the blog page!) The pumpkin seeds and feta also bring some protein and fat to the dish, but I've gone with a reduced fat feta so it's not a calorie blowout.
I've already put my hand up to bring a salad to our family Christmas lunch and this one is the current frontrunner for salad of choice.
What's your favourite summer salad? I'd love to hear other people's go-to hot weather meals!
Watermelon and Feta Salad
1/2 large seedless watermelon
1/4 red onion, thinly sliced
1 cup fresh mint leaves, shredded
1/4 cup pumpkin seeds
50g reduced fat feta
1) Slice the watermelon into 1.5cm thick slices, then cut each slice into wedges.
2) Arrange watermelon wedges on a plate, then scatter over the onion, mint and pumpkin seeds.
3) Crumble over the feta cheese and serve.
** This is also amazing drizzled with some sticky balsamic
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