How To Make: Watermelon and Feta Salad

Hot days call for light, simple dinners.

Located in the city of St. Albans (just 20 minutes from London St. Pancras), Sopwell House is an 18^th Century Georgian house, boasting a hotel, two AA Rosette restaurant, brasserie, cocktail lounge and conservatory bar – all overlooking 12 acres of gardens. This salad recipe from Executive Head Chef Gopi Chanfran teams refreshing watermelon with feta: a vibrant summer salad available on the hotel’s terrace, also simple to recreate at home.

Ingredients

Serves four 

• Watermelon, ¼, skin removed and diced 1 inch thick
• Feta, 200g, diced or crumbled
• Kalamata olives, 50g, pitted
• Red chilli, one, finely chopped
• Olive oil, 10ml
• Garlic, one clove
• Thyme, a sprig
• Rosemary, a sprig
• Large lemon, ½, remove rind and julienne (slice rind into thin strips). Juice the flesh
• Basil leaves, 10g
• Mint leaves, 10g
• Salt & pepper, to taste

Method

1. To make the dressing, slowly and carefully heat olive oil, adding the garlic, chilli, thyme, rosemary and lemon rind.
2. Gently heat for three minutes, add lemon juice, salt and pepper. It’s important to do this slowly to avoid burning any of the added elements. Set aside to cool.
3. To serve, spread the diced watermelon in the desired dish, sprinkle the feta on top, spoon over olives and distribute the dressing evenly.
4. Finish with a fine chiffonade of basil and mint: this will bring out all the flavour.

Further information on Sopwell House can be found here.

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Watermelon and Feta Salad

This salad recipe teams refreshing watermelon with feta

Course Salad

Cuisine Global

Servings 4

Ingredients

• ¼ Watermelon skin removed and diced 1 inch thick
• 200 g Feta diced or crumbled
• 50 g Kalamata olives pitted
• 1 Red chilli finely chopped
• 10 ml Olive oil
• 1 clove Garlic
• Thyme a sprig
• Rosemary a sprig
• ½ Large lemon remove rind and julienne (slice rind into thin strips). Juice the flesh
• 10 g Basil leaves
• 10 g Mint leaves
• Salt & pepper to taste

Instructions

• To make the dressing, slowly and carefully heat olive oil, adding the garlic, chilli, thyme, rosemary and lemon rind.
• Gently heat for three minutes, add lemon juice, salt and pepper. It’s important to do this slowly to avoid burning any of the added elements. Set aside to cool.
• To serve, spread the diced watermelon in the desired dish, sprinkle the feta on top, spoon over olives and distribute the dressing evenly.
• Finish with a fine chiffonade of basil and mint: this will bring out all the flavour.