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Watermelon and Feta Salad

A fast and bright way to say farewell to summer days.  Scrounge the mint tips from the dried-up plants out the back, drizzle a little verjuice or squeeze over fresh lime. 

1/4 Watermelon (about 3/4 cups), cubed

100g Classic Greek Feta

1/4 cup olive oil

1-2 limes juiced or for less acid contrast use 2-3 tablespoons of verjuice

2 tablespoons of pumpkin seeds, toasted

A handful of fresh mint leaves, you could use dried mint

  1. Check over the watermelon for pips and remove them,
  2. Combine the olive oil and lime or verjuice. Toss very gently through the cubed watermelon and arrange on a platter. Chill.(If you have transferred to a storage container at this stage, make sure you capture the juices when your re-plate)
  3. Just before serving crumble over the feta, mint and pumpkin seeds

Makes: Enough for 4 as a side.

Notes:    My favourite New Zealand Feta is from the Zany Zeus brand.

I always use the Greystone Verjuice (you can buy from their website), this also makes a lovely refreshing mocktail when made up like a cordial with sparkling water.  If Greystone has sold out Sabato's range of Verjuice is worth looking into as they ship nationwide.

I prefer to use a "Light" Olive Oil here, the greenness of an EVO isn't what I am after. Sacrilege I suppose.


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    Why recipes from Laura? 

    • Many of you know Laura from talking through your orders over the phone. Or you already get her great emails.

      Laura came to The Wine List from her background as a food writer. Before having her 3 girls Laura published 2 cookbooks, spent 3 years writing a weekly column with the Sunday Star Times. Appeared as a regular on Good Morning TV and wrote recipes and styled food photos for numerous magazines and food companies. She trained at Leith’s School of Food and Wine in London as a chef.  Worked as a chef here and in AU, had a catering company and ran the Nestle New Zealand Test Kitchen.