Watermelon and fetta salad | Reader's Digest New Zealand
A summery cheese salad, this has been devised with a nod towards the Mediterranean. The salty tang of creamy fetta cheese is contrasted with bright pink and ora
Ingredients
- 400 g watermelon flesh
- 2 nectarines or peaches
- 3 1/3 cups (170 g) mixed salad leaves, including rocket and frisée
- 200 g fetta
- 2 tablespoons extra virgin olive oil
- juice of 1/2 lemon
- salt and pepper
- 2 tablespoons toasted pepitas (pumpkin seeds) or sunflower seeds
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