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Salted Watermelon, Orange and Feta Salad

Sumati Menda • 4 October, 2014

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Salted Watermelon, Orange and Feta Salad

I tried and loved this salad on one of my visits to Bystro Dubai in Manara last week, so after a bit of convincing, I managed to get the recipe!

The fruitiness of this salad makes it a perfect option to serve while its still hot outside - I served it to my family the other day and they loved it!watermelon-salad-recipe-at-bystro

Salted Watermelon, Orange and Feta Salad

  • Total Time:
  • Cook Time:
  • Serves: 1

Ingredients:

So here is what you need for 4 servings:
  • 1/2 Watermelon cut into 1 inch slices
  • Salt
  • 2-3 oranges cut into segments
  • 400g Feta Cheese cut into 2cm cubes
  • 250g Mixed Baby Leaves
  • 200g Pumpkin Seeds
  • 100g Caster Sugar
  • Lemon & Mint Dressing (see below for the recipe)
For the watermelon:
  • Salt the watermelon liberally on both sides. Place on a tray and cling wrap.
  • Place another tray on top and weigh down with a few cans of food.
  • Place in the fridge overnight.
For the Pumpkin Brittle:
  • Put the sugar in a sauce pan along with a tablespoon of water.
  • Bring to a golden caramel colour then add the pumpkin seeds.
  • Stir around quickly and then pour out onto an oiled tray
  • Allow to cool for several hours then blitz in a blender to pea sized chunks.
To assemble salad:
  • Wash off the salt from the melon thoroughly in a few changes of water then pat dry with paper towels. The melon should have shrunk and become a much more vivid red colour. This is due to the water loss, which intensifies the flavour.
  • Cut into inch sized cubes, toss together with the orange segments, feta, mixed baby leaves and dress with the lemon and mint dressing.
  • Divide between 4 bowls attractively piling up the ingredients in each bowl.
  • Scatter with pumpkin seed brittle and serve!

Lemon and Mint Dressing:

Ingredients
  • Juice and zest 4 lemons
  • 100g Honey
  • 2-3 tbsp Dijon Mustard
  • 200ml White Wine/Sherry Vinegar
  • 600ml Pomace Olive Oil
  • 1 bunch of mint, picked
So here is what you need for 4 servings: 1/2 Watermelon cut into 1 inch slices Salt 2-3 oranges cut into segments 400g Feta Cheese cut into 2cm cubes 250g Mixed Baby Leaves 200g Pumpkin Seeds 100g Caster Sugar Lemon & Mint Dressing (see below for the recipe) For the watermelon: Salt the watermelon liberally on both sides. Place on a tray and cling wrap. Place another tray on top and weigh down with a few cans of food. Place in the fridge overnight. For the Pumpkin Brittle: Put the sugar in a sauce pan along with a tablespoon of water. Bring to a golden caramel colour then add the pumpkin seeds. Stir around quickly and then pour out onto an oiled tray Allow to cool for several hours then blitz in a blender to pea sized chunks. To assemble salad: Wash off the salt from the melon thoroughly in a few changes of water then pat dry with paper towels. The melon should have shrunk and become a much more vivid red colour. This is due to the water loss, which intensifies the flavour. Cut into inch sized cubes, toss together with the orange segments, feta, mixed baby leaves and dress with the lemon and mint dressing. Divide between 4 bowls attractively piling up the ingredients in each bowl. Scatter with pumpkin seed brittle and serve! Lemon and Mint Dressing: Ingredients Juice and zest 4 lemons 100g Honey 2-3 tbsp Dijon Mustard 200ml White Wine/Sherry Vinegar 600ml Pomace Olive Oil 1 bunch of mint, picked

Method:

  • Blanch the mint leaves in boiling water for 10 seconds then plunge into cold water immediately. Squeeze out the excess moisture and roughly chop.
  • Place the lemon juice, honey and vinegar in a saucepan and simmer until reduced by a third and allow to cool.
  • Pour into a drinks blender and add the mustard, lemon zest and and half the oil. Blitz on a low setting whilst continuing to drizzle in the remaining oil. If it becomes too thick and mayonnaise like, add a little warm water to thin it out.
  • When the consistency is correct, add the mint and continue to blitz until chopped and incorporated.
  • DO NOT over blend or else the mint will make the dressing muddy brown, you just want the mint incorporated not fully blended.
Blanch the mint leaves in boiling water for 10 seconds then plunge into cold water immediately. Squeeze out the excess moisture and roughly chop. Place the lemon juice, honey and vinegar in a saucepan and simmer until reduced by a third and allow to cool. Pour into a drinks blender and add the mustard, lemon zest and and half the oil. Blitz on a low setting whilst continuing to drizzle in the remaining oil. If it becomes too thick and mayonnaise like, add a little warm water to thin it out. When the consistency is correct, add the mint and continue to blitz until chopped and incorporated. DO NOT over blend or else the mint will make the dressing muddy brown, you just want the mint incorporated not fully blended. Blanch the mint leaves in boiling water for 10 seconds then plunge into cold water immediately. Squeeze out the excess moisture and roughly chop. Place the lemon juice, honey and vinegar in a saucepan and simmer until reduced by a third and allow to cool. Pour into a drinks blender and add the mustard, lemon zest and and half the oil. Blitz on a low setting whilst continuing to drizzle in the remaining oil. If it becomes too thick and mayonnaise like, add a little warm water to thin it out. When the consistency is correct, add the mint and continue to blitz until chopped and incorporated. DO NOT over blend or else the mint will make the dressing muddy brown, you just want the mint incorporated not fully blended.
8.5 out of 10 based on 35 user ratings
Nutrition facts: 240 calories, 9 grams fat

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