Watermelon, mint, lime and fetta salad
By Geoff Jansz
Serving size: Serves 6
Cooking time: Less than 60 minutes
Special options: VegetarianCourse: Salad
INGREDIENTS
½ red onion, sliced thinly
juice of 2 limes
½ small watermelon
200g fetta, broken into large chunks
½ cup mint leaves
1/3 cup pepitas
¼ cup extra virgin olive oil
freshly ground black pepper
METHOD
Combine onion and lime juice in a medium bowl and marinate 10 minutes.
Meanwhile, remove rind and seeds from watermelon and cut into large chunks about 3cm x 3cm.
Arrange watermelon on a large platter with the drained onion, fetta and half of the mint leaves.
Toast the pepitas in a small non-stick frying pan until golden brown and fragrant.
Sprinkle half the pepitas over the salad.
Top with the onion juices, olive oil, reserved mint and plenty of black pepper.
Serve with barbecued meat or fish.
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