Ingredients
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1/2 x 320g jar marinated fetta
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1 tablespoon lemon zest
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2 tablespoons lemon juice
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1 tablespoon shredded fresh mint leaves
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1/4 (1kg) seedless watermelon, peeled, quartered
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2 gem lettuces, torn
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1 Lebanese cucumber, thinly sliced
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1/4 cup sliced kalamata olives
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1/3 cup walnuts, toasted, chopped
Method
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1Drain fetta, reserving 1/4 cup oil. Place reserved oil, lemon zest, lemon juice and mint in a bowl. Season with salt and pepper.
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2Slice watermelon quarters into 1cm-thick wedges. Arrange lettuce, cucumber and watermelon on a serving platter. Sprinkle with olive, walnut and fetta (see notes). Drizzle with dressing. Serve.
Source: taste.com.au
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