Fennel and watermelon Salad with feta, pomegranate, pistachios and mint on a bed of creamy whipped feta.
This is one of my favourite summer dishes. It's light, refreshing, nutritious and extremely delicious. I've added fennel to my usual recipe, which adds a subtle aniseed flavour which works wonderfully. The lemony, tart sumac dressing made with our flavourful and healthy EVOO finishes it perfectly.
It's a great accompaniment to a summer spread, BBQ or enjoy as a lovely starter or light lunch.
Ingredients
- 1 small watermelon, cut into small pieces
- 1 fennel bulb, sliced finely with a mandolin or grated
- 100g feta, roughly crumbled
- 4 tbsp pomegranate kernels
- A few mint leaves, finely sliced
- A handful of pistachios, crushed
For the whipped Feta
- 500g plain Greek yoghurt
- 150g Feta cheese
- Zest of 1 lemon
- Pinch sea salt
For the dressing
- 4 tbsp The Governor extra virgin olive oil
- 2 tsp sumac
- 2 tsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp honey
- sea salt to taste
Method
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Place all the ingredients for the whipped feta into a small food processor and blitz until smooth and creamy; season to taste and set aside.
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Place the ingredients for the salad dressing in a small bowl and whisk together.
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Place the salad ingredients in a large bowl, pour over the dressing, and gently toss together.
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Place the whipped feta onto your serving plate. Top with the watermelon salad.
