Watermelon, Fetta and Pomegranate Salad
December 11, 2019
Watermelon, fetta and pomegranate salad
Prep Time 25 minutes
Cook Time 5 minutes
Servings 6
Ingredients
- 1 kg watermelon peeled, cut into thin wedges
- 1/2 small red onion thinly sliced
- 1/2 cup 60 pitted Sicilian olives
- 200 g fetta thickly sliced
- 1/2 cup mint leaves
- 2 tbs pomegranate seeds
- 3 tsp finely chopped pickled jalapeños
- 60 g pkt Coles Australian Baby Spinach
- POMEGRANATE DRESSING
- ¾ cup pomegranate juice
- 1 tbs extra virgin olive oil
- 2 tsp honey
- 1 small garlic clove bruised
Instructions
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To make the pomegranate dressing, place pomegranate juice in a medium saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Simmer for 8 mins or until the liquid reduces to 2 tbs. Set aside to cool slightly. Transfer to a screw-top jar. Add the oil, honey and garlic. Season. Shake well to combine. Discard garlic.
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Arrange the watermelon, spinach, onion and olives on a large serving platter. Top with the fetta and mint. Sprinkle with pomegranate seeds and jalapeño. Season. Drizzle with dressing.