Easter’s around the corner, but the weather’s still warm, so Colin’s watermelon, fennel, mint and pea salad is just the ticket for a barbecue with family or friends. You’ve got a mix of sweet, sour and salty flavours between all the ingredients, but the showstopper uses the watermelon as the serving bowl. Perfect for entertaining!
Watermelon salad recipe
Ingredients
Method
Using a large knife, remove the top third of the watermelon. With a metal spoon, scoop flesh out of watermelon, keeping pieces large. Chop removed flesh into bite-sized chunks.Â
With a knife, trim base of watermelon bowl so it sits flat, being careful not to cut through to the flesh.
In a large bowl, combine fennel, peas, mint, oil, and lemon zest and juice. Season to taste.Â
Crumble over feta and gently mix. Gently fold through the chunked watermelon pieces.
Scoop watermelon and fennel salad into the watermelon bowl and serve.
Essential kitchen items needed to make this recipe
- Large knife for cutting the watermelon
- Bowl for mixing the salad ingredients
- Knife for trimming the watermelon bowl
- Citrus juicer for lemon juice
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