This is my 2017 summer entertaining salad.  Just look at those colours!  And yum, any salad with pomegranate and feta is a winner in my books.  Then add in that beautiful refreshing watermelon and the crunch of almonds, so good.  Watermelon is more than 90% water so super hydrating and contains potassium, magnesium and vitamins A and C.  

This recipe is by Matt Moran and is from Delicious Magazine November 2017.  I've modified the ingredients slightly.

INGREDIENTS

• 2 tbs extra virgin olive oil
• 1 tbs red wine vinegar
• Finely grated zest and juice of 1/2 lemon
• 1kg seedless watermelon, peeled and chopped
• 1/4 cup (40g) dry roasted almonds, chopped
• seeds from a pomegranate
• 1 red eschalot finely sliced
• 1 cup baby rocket leaves
• 1/2 cup picked mint leaves
• sumac, to serve

WHIPPED FETA

• 150g feta
• 1 tbs extra virgin olive ool
• Finely grated zest and juice of 1/2 lemon 

METHOD

1. Make the dressing by whisking together the oil, vinegar, lemon zest and juice in a bowl.  Set aside
2. Make the whipped feta by whizzing together the ingredients in a small food processor until smooth.  Spread over a serving platter.
3. Top feta mixture with rocket and mint, add  watermelon and scatter with almonds, eschalot and pomegranate seeds.  Drizzle with dressing, sprinkle with sumac and serve

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