post-template-default,single,single-post,postid-747,single-format-standard,stockholm-core-1.1,select-child-theme-ver-1.0.0,select-theme-ver-9.3,ajax_fade,page_not_loaded,menu-animation-underline,,qode_menu_,wpb-js-composer js-comp-ver-6.0.5,vc_responsive

Summer Salad Series- Watermelon and Feta Salad

Juicy. Fresh. Salty. Sweet

This salad is summertime on a plate. The memories of sitting on the beach, eating watermelon and feta cheese during my countless trips to Israel arouses a sense of delight and happiness in my mouth and my heart.

This is a great salad to make for you summer meal. It is easy and quick and definitely hits the spot when it comes to providing a fresh accompaniment to your meal.

Platted on a bed of sulforaphane, coming from the rocket and baby spinach, the watermelon is a great source of lycopene. This combination ‘switches on’ your detoxification genes and pathways in your liver, while also upregulating your anti-oxidant pathways too. Don’t forget the mint which not only soothes the gut, but also acts as an anti-microbial and anti-oxidant.

Speaking of gut, don’t forget to use apple cider vinegar in your dressings, allowing for reduction in gut acidity.

A good dose of healthy fats is found in both your olive oil and pistachios, not only assisting in the reduction of LDL (bad) cholesterol, but also increasing the inflammatory reduction and anti-oxidant effects of the salad, respectively.

Watermelon and Feta Salad

( Serves 6-8)


1 packet wild rocket (80g)
1 packet baby spinach (80g)
Variety salad greens (watercress, butter lettuce)
2½ cups watermelon cubes
1 circle of feta cheese (70g)
3 tablespoons roasted pistachios (roast on a pan with olive oil spray and salt)
Edible flowers
1 handful fresh mint


1 handful fresh mint
3 tablespoons olive oil
1 teaspoon apple cider vinegar
½ teaspoon honey
Salt to taste
Balsamic glaze



1 Wash and cut the rocket, baby spinach and salad greens then place it on a big platter.
2 Cut the watermelon and feta into cubes then disperse it around the bed of greens.
3 Wash and cut the mint then scatter it on the top of the salad.
4 In a non-stick pan, place the pistachios, spray them with olive oil spray and add a touch of salt. Roast for 5 minutes until brown. Sprinkle       over the salad.
5 Scatter the edible flowers around the top of the salad.


1 Place the mint, olive oil, apple cider vinegar, honey and salt in a tall container.
2 Using a stick blender, blend the ingredients together until a thick mint dressing is formed.
3 Spoon the dressing over the salad, ensuring each area has a dollop.
4 Drizzle over the balsamic glaze, creating a zig-zag pattern over the top of the salad.

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

Nourished yet? Comment on what I should write about next?

Don’t forget to sign up for our newsletter below:

    No Comments

    Post a Comment