Refreshing, Bright & a Little Nutty
I have been doing a version of this salad for years and after a little foodie research trip to Greece this month I think I may have hit upon my most favourite version to date. This is a little more elegant, more refined and the addition of the pumpkin seeds and green herb oil is inspired. I ate in some beautiful restaurants where the chefs are embodying philosophies of local and seasonal and as summer rolls around the corner this is just delightful. Light, bright and refreshing. Add a few prawns or a some chargrilled chicken and this is sensation. For some extra greens, a little rocket will be perfect here.
Watermelon Feta Salad with Pumpkin Seeds, Pistachios, and Dill with Green Herb Oil
Print Pin RateServings: 4
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
Instructions
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.
