Main Course
Watermelon Feta Salad with Pumpkin Seeds, Pistachios, and Dill with Green Herb Oil
Ingredients
Salad
- 600 g watermelon cubed
- 150 g feta cheese crumbled
- 50 g pumpkin seeds
- 50 g pistachios
- 1 bunch of fresh dill chopped
- 50 ml olive oil
- 1 garlic clove minced
- 1/2 bunch of fresh parsley chopped
- 1/2 bunch of fresh mint chopped
- 1/2 lemon juice
- Salt and pepper to taste
Herb Oil
- 50 g fresh parsley chopped
- 50 g fresh cilantro chopped
- 25 g fresh basil chopped
- 1 garlic clove minced
- 150 ml extra-virgin olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Method
Method
- Preheat your oven to 180°C (350°F). Spread the pumpkin seeds and pistachios on a baking tray and roast for 8-10 minutes or until they turn golden brown. Remove from the oven and set aside to cool.
- In a food processor or blender, combine the chopped parsley, cilantro, basil, and minced garlic.
- Pulse until the herbs are finely chopped.
- With the food processor or blender still running, slowly pour in the olive oil until the mixture is smooth and well-combined.
- Add the lemon juice and season with salt and pepper to taste.
- Blend again briefly to incorporate the lemon juice and seasoning.
- Transfer the green herb oil to a jar or bottle with a tight-fitting lid and store in the refrigerator until ready to use.
- In a small bowl, mix together the olive oil, minced garlic, chopped parsley, chopped mint, and lemon juice. Season with salt and pepper to taste.
- In a large bowl, combine the cubed watermelon and crumbled feta cheese.
- Sprinkle the cooled roasted pumpkin seeds and pistachios over the watermelon and feta.
- Drizzle the green herb oil over the salad, and gently toss to coat the ingredients.
- Finally, sprinkle chopped dill over the salad.
- Serve chilled and enjoy your refreshing watermelon feta salad with pumpkin seeds, pistachios, and dill with green herb oil.
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