Salad of Watermelon, Feta & Toasted Pumpkin Seeds
Chef: Chris Coubrough as heard on Saturday Morning Saturday 12 March 2005
Tags: salad, watermelon, goats cheese
(Serves 6 as a starter)
Ingredients Salad
- 1 C pumpkin seeds
- 1 tbsp olive oil
- ½ watermelon
- 1.5 kg goats feta
- crushed black pepper
- a few basil leaves
Ingredients Ponzu Dressing
- 3 tbsp extra virgin olive oil
- juice of 3 juicy lemons
- 3 tbsp light soya sauce
Method
Preheat the oven to 180ºC.
Mix the pumpkin seeds with the tablespoon of olive oil, spread on a baking sheet and toast in the oven for 8 to 10 minutes until golden. Do not burn.
Cut the watermelon into chunks and peel it. If you have time, remove the seeds.
Slice or crumble the feta over the watermelon, sprinkle with the toasted seeds, crushed pepper and basil leaves.
Mix the olive oil, lemon juice and soya sauce together and pour over the salad.
Food for Children
- Getting Children Cooking
- Elizabeth’s Favourite Salad
- School Lunchbox Suggestions
- School Holiday Stir-Fried Noodles
- Double-layer Peanut Butter and Jelly Sandwich Cake
- Curly Wurlies with Pea Puree (fish)
- Cheat's Mince for Kids
- Best-ever Blueberry Muffins
- Sticky Gingerbread
- Chocolate Lollipops
- Dead Man’s Head
