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Matt Preston's watermelon and feta salad

Name: Watermelon and feta salad recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 200g frozen broad beans; 150g snow peas; 350g seedless watermelon, rind removed; 1 cup (200g) Danish feta, crumbled; Juice of 1 lime; 1/4 cup mint leaves, torn; Extra virgin olive oil, to drizzle

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by Matt Preston

delicious. senior editor

Oct 09, 2015

This watermelon and feta salad is best served poolside with a big dose of sunshine.

200g frozen broad beans
150g snow peas
350g seedless watermelon, rind removed
1 cup (200g) Danish feta, crumbled
Juice of 1 lime
1/4 cup mint leaves, torn
Extra virgin olive oil, to drizzle

Method

1.

Blanch broad beans and snow peas in boiling salted water for 2-3 minutes until just tender. Drain, then refresh under cold water. Slice snow peas in half on an angle. Peel beans to remove skins. Set aside.
2.

Slice the watermelon into thin wedges. Arrange the watermelon on a large plate. Scatter with the snow peas, broad beans and feta. Drizzle with lime juice. Season well with salt and pepper, then scatter with mint and drizzle with oil.