Behind the Seams

AT OUR TABLE

Our version of summer on a plate…
Enjoy time with friends and savour our sweet, crisp and cool salad made with fresh seasonal produce from a local market.

WATERMELON, ROCKET & FETA SALAD WITH MINT

INGREDIENTS
SALAD
5 cups of fresh rocket, washed
2 cups seedless watermelon, cubed
1/3 cup crumbled Persian feta marinated in olive oil
1/3 cup pitted Kalamata olives
1/3 cup freshly picked mint leaves, washed
1/4 cup lightly toasted pine nuts

VINAIGRETTE
1/4 cup extra–virgin olive oil
1 small shallot, chopped (about 2 tbsp)
2 tablespoons red wine vinegar
Generous pinch of salt
Freshly ground black pepper, to taste

METHOD

1. In a medium serving bowl, combine the rocket, cubed watermelon, feta, olives and mint.

2. Toast the pine nuts in a pan, until golden brown.

3. Combine all of the vinaigrette ingredients in a small bowl and whisk until blended. Taste, and season further if necessary, bearing in mind that the salad contains salty ingredients.

4. When ready to serve, whisk the vinaigrette one more time, then drizzle about half of the vinaigrette over the salad. Scatter over toasted pine nuts and gently toss to combine. Add more vinaigrette if necessary, to lightly coat the rocket.