Watermelon and Fennel Salad
Photography by Olivia Galletly.
This refreshing and zesty salad is perfect on a hot summer day – lovely with barbecued seafood.
Serves: 4–5
INGREDIENTS
150 grams fresh goat’s cheese
3 tablespoons full-fat greek yoghurt
juice of ½ lemon
3 tablespoons olive oil
¼ large watermelon, skin removed and cut into wedges
1 fennel, bulb thinly sliced horizontally and fronds set aside
1 green apple, thinly sliced
¼ red onion, thinly sliced
1 large handful fresh mint leaves
sea salt and freshly ground black pepper
METHOD
In a small bowl, mix together the goat’s cheese and yoghurt until smooth and combined.
Combine the lemon juice and olive oil in a large bowl. Add the watermelon, fennel, apple, red onion and half the mint leaves. Season and toss to combine.
Serve with spoonfuls of whipped goat’s cheese, remaining mint leaves and fennel fronds. Serves 4–5 as a side.
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