Watercress, Feta and Watermelon Salad
Whilst the Summer is still upon us, now is a good time to keep stocking the fridge with lots of seasonal salad, fruit and vegetables.
One of my go-to favourites has to be watercress. An aquatic plant often over-looked, it is a leafy green food source with a peppery flavour. Nutritionally, it contains high levels of vitamin C and vitamin E, both of which are important for skin health and it contains more iron than spinach. There are plentiful ways of incorporating watercress into your diet, from smoothies to salads or by adding to sauces and soups.
So if you are aiming to have super-glowing skin, add a bag of watercress as often as you can to your daily food routine. Try this delicious watercress, feta and watermelon salad to get you started:
- 2 tbs sunflower seeds
- 475g (1 lb 1 oz) rindlesss watermelon, cut into 1 cm (3/4 inch) cubes
- 180g (6 oz) feta cheese, cut into 1cm (3/4) inch cubes
- 75g (2 1/2 cups) picked watercress sprigs
- 2 tbs oil
- 1 tbs lemon juice
- 2 tsp chopped oregano
Heat a small frying pan over a high heat. Add the sunflower seeds and, shaking the pan continuously, dry-fry for 2 minutes, or until the seeds are toasted and lightly golden.
Put the watermelon, feta and watercress in a large serving dish and toss gently. Combine the oil, lemon juice and oregano in a small jug and season to taste with freshly ground black pepper (you probably won't need salt as feta is usually quite salty). Pour the dressing over the salad and toss together well. Scatter with sunflower seeds and serve.
Serves 4 as a side salad.
Recipe courtesy of Tossed by Murdoch books.
mouth-watering to share?