Ingredients:
50g piece watermelon, peeled, deseeded
100g (1 cup) walnut halves
200g Greek-style feta (Clover Creek brand)
1 cup loosely packed fresh continental parsley leaves
1 bunch fresh mint, leaves picked, large leaves torn
2 spring onion bulbs, roots trimmed, thinly sliced crossways
Lemon dressing:
60ml (1/4 cup) light olive oil
2 tablespoons fresh lemon juice
2 teaspoons brown sugar
Salt and freshly ground black pepper
Method:
1. Preheat the oven to 180°C. Use a sharp knife to cut the watermelon crossways into 5mm-thick slices. Cut each slice into 3cm-wide (base measurement) wedges. Place in a large bowl and set aside until required.
2. Spread walnuts evenly over a baking tray and cook in preheated oven for 5 minutes or until toasted. Remove from oven and set aside to cool.
3. Meanwhile, to make the lemon dressing, use a fork to whisk together the oil, lemon juice and sugar in a small bowl until well combined. Taste and season with salt and pepper.
4. Cut the feta in half horizontally. Cut crossways into 1cm-thick slices. Add to the watermelon.
5. To serve, add the toasted walnuts, parsley, mint and spring onions to the bowl of watermelon and feta. Drizzle with the lemon dressing and gently toss until well coated. Divide the salad evenly among serving plates and serve immediately.