What are the main ingredients in Watermelon & Creamy Feta Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender (optional)

What is the nutritional information of Watermelon & Creamy Feta Salad?

Calories: 670, Carbs: 91 grams, Fat: grams, Protein: 26.2 grams, Sugar: 19.5 grams, Salt: 1225 grams

How do I prepare Watermelon & Creamy Feta Salad?

ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ZESTY YOGHURT: In a small bowl, mash together the yoghurt and ½ the crumbled feta with a fork. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through the lemon zest (to taste), a squeeze of lemon juice, and seasoning. Set aside. CELEBRATION OF COLOUR: In a salad bowl, combine the watermelon pieces, the diced cucumber, the remaining crumbled feta, the sliced mint, the rinsed leaves, the pomegranate gems, ½ the toasted nuts, the pickled onions, the pita chunks, a drizzle of olive oil, and seasoning. TOASTY PITAS: Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into bite-sized pieces and set aside. SO REFRESHING!: Serve up the deliciously fresh summer salad and drizzle with the lemon-laced whipped yoghurt & feta dip. Garnish with the remaining nuts.

What should be prepared from my kitchen to make Watermelon & Creamy Feta Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender (optional)

Watermelon & Creamy Feta Salad

Name: Watermelon & Creamy Feta Salad
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender (optional)

What does summer on a plate look like? Exactly like this photo, Chef! Enjoy this sensational, cooling salad that is tossed with juicy watermelon, fresh cucumber, creamy feta, refreshing mint, sweet pomegranate gems, pickled onions, nutty almonds, and toasted pita chunks.

Watermelon & Creamy Feta Salad

with fresh mint & pita bread chunks

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Almonds
Cucumber
Danish-style Feta
Dried Pomegranate Gems
Fresh Mint
Green Leaves
Lemon
Low Fat Plain Yoghurt
Pickled Onions
Pita Bread
Pita Breads
Watermelon Cubes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender (optional)

Serves 1

ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY YOGHURT
In a small bowl, mash together the yoghurt and ½ the crumbled feta with a fork. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through the lemon zest (to taste), a squeeze of lemon juice, and seasoning. Set aside.
TOASTY PITAS
Place a clean pan over medium heat. When hot, toast the pita until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into bite-sized pieces and set aside.
CELEBRATION OF COLOUR
In a salad bowl, combine the watermelon pieces, the diced cucumber, the remaining crumbled feta, the sliced mint, the rinsed leaves, the pomegranate gems, ½ the toasted nuts, the pickled onions, the pita chunks, a drizzle of olive oil, and seasoning.
SO REFRESHING!
Serve up the deliciously fresh summer salad and drizzle with the lemon-laced whipped yoghurt & feta dip. Garnish with the remaining nuts.

Almonds - 15g
Low Fat Plain Yoghurt - 30ml
Danish-style Feta - 50g
Lemon - 1
Pita Bread - 1
Watermelon Cubes - 100g
Cucumber - 100g
Fresh Mint - 3g
Green Leaves - 20g
Dried Pomegranate Gems - 15g
Pickled Onions - 20g

Download the Recipe

Serves 2

ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY YOGHURT
In a small bowl, mash together the yoghurt and ½ the crumbled feta with a fork. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through the lemon zest (to taste), a squeeze of lemon juice, and seasoning. Set aside.
TOASTY PITAS
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into bite-sized pieces and set aside.
CELEBRATION OF COLOUR
In a salad bowl, combine the watermelon pieces, the diced cucumber, the remaining crumbled feta, the sliced mint, the rinsed leaves, the pomegranate gems, ½ the toasted nuts, the pickled onions, the pita chunks, a drizzle of olive oil, and seasoning.
SO REFRESHING!
Serve up the deliciously fresh summer salad and drizzle with the lemon-laced whipped yoghurt & feta dip. Garnish with the remaining nuts.

Almonds - 30g
Low Fat Plain Yoghurt - 60ml
Danish-style Feta - 100g
Lemon - 1
Pita Breads - 2
Watermelon Cubes - 200g
Cucumber - 200g
Fresh Mint - 5g
Green Leaves - 40g
Dried Pomegranate Gems - 30g
Pickled Onions - 40g

Download the Recipe

Serves 3

ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY YOGHURT
In a small bowl, mash together the yoghurt and ½ the crumbled feta with a fork. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through the lemon zest (to taste), a squeeze of lemon juice, and seasoning. Set aside.
TOASTY PITAS
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into bite-sized pieces and set aside.
CELEBRATION OF COLOUR
In a salad bowl, combine the watermelon pieces, the diced cucumber, the remaining crumbled feta, the sliced mint, the rinsed leaves, the pomegranate gems, ½ the toasted nuts, the pickled onions, the pita chunks, a drizzle of olive oil, and seasoning.
SO REFRESHING!
Serve up the deliciously fresh summer salad and drizzle with the lemon-laced whipped yoghurt & feta dip. Garnish with the remaining nuts.

Almonds - 45g
Low Fat Plain Yoghurt - 90ml
Danish-style Feta - 150g
Lemon - 1
Pita Breads - 3
Watermelon Cubes - 300g
Cucumber - 300g
Fresh Mint - 8g
Green Leaves - 60g
Dried Pomegranate Gems - 45g
Pickled Onions - 60g

Download the Recipe

Serves 4

ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY YOGHURT
In a small bowl, mash together the yoghurt and ½ the crumbled feta with a fork. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through the lemon zest (to taste), a squeeze of lemon juice, and seasoning. Set aside.
TOASTY PITAS
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into bite-sized pieces and set aside.
CELEBRATION OF COLOUR
In a salad bowl, combine the watermelon pieces, the diced cucumber, the remaining crumbled feta, the sliced mint, the rinsed leaves, the pomegranate gems, ½ the toasted nuts, the pickled onions, the pita chunks, a drizzle of olive oil, and seasoning.
SO REFRESHING!
Serve up the deliciously fresh summer salad and drizzle with the lemon-laced whipped yoghurt & feta dip. Garnish with the remaining nuts.