Succulent melons and pomegranates provide a starting point for some delicious summery dishes.
|1||Watermelon, or honeydew melon (Main)|
|2 Tbsp||Lemon juice|
|4 Tbsp||Olive oil|
|1 to taste||Salt and freshly ground black pepper|
|300 g||Feta (Main)|
|4 Tbsp||Pomegranate molasses|
|1 bunch||Rocket leaves|
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- Peel the watermelon and cut it into thick slices, removing as many seeds as possible without destroying the pieces. Do this over a bowl so you retain the juice. Cut the flesh into 4cm chunks, or use a melon baller to make small orbs, then place in the bowl with the juice.
- Mix the lemon juice and olive oil, then season. Place the cheese in a food processor and blend until smooth, then add half the oil and lemon dressing. Toss the remaining dressing through the watermelon.
- Rinse the rocket leaves, then shake dry. Gently mix through the watermelon and divide among your serving plates. Place spoonfuls of the whipped feta on top of the melon, then spoon the molasses over the top. Serve immediately.