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Neven Maguire's Watermelon and Feta Salad

Neven Maguire's Watermelon and Feta Salad
Neven Maguire's Watermelon and Feta Salad

This recipe also works well with Galia or Honeydew melon if watermelon is not in season. You can pare it down to the essential contrasts and serve no more than a plate of chunky watermelon sprinkled with feta and toasted pumpkin seeds that gets drizzled with lime juice at the last minute. Once made, I promise you that it will become a regular favourite on your summer table.

Ingredients

  • 2 tblsp pumpkin seeds
  • 1 tblsp green peppercorns, rinsed and drained if in brine
  • 1kg (2¼lb) watermelon
  • 120g (4½oz) feta cheese
  • Handful of fresh flat-leaf parsley leaves
  • Small handful of fresh mint leaves
  • Finely grated rind and juice of 2 limes
  • 2 tblsp olive oil

Method

  1. Preheat the oven to 180°C (350°F/gas mark 4). Toast the pumpkin seeds in a small baking dish for 5-6 minutes, until lightly coloured.
  2. Crack the peppercorns gently between your fingers or with the flat of a knife.
  3. Deseed the watermelon and cut the flesh into medium-sized chunks (discard the rind).
  4. Chop the feta into small cubes and place in a bowl with the watermelon, herbs and the pumpkin seeds. Add the lime rind and juice with the olive oil and toss gently to combine.
  5. Pile a mound of the watermelon and feta salad onto plates.
  6. Scatter over the green peppercorns and serve chilled or at room temperature.