Watermelon salad with feta

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 358 kcal
, Fat: 23 g
, Carbohydrate: 30 g
, Protein: 8 g


4 people


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4 tbsp white balsamic vinegar
5 tbsp olive oil
4 tbsp peppermint, finely chopped
¼ tsp salt
a little Tasmanian pepper


100 g pasta (e.g. Fregola Sarda)
salted water, boiling


800 g watermelons (yields approx. 550 g), cut into approx. 2 cm pieces
100 g feta, crumbled
30 g watercress
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How it's done

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Combine the vinegar and oil, mix in the mint, season. Set aside 2 tbsp.


Cook the pasta in boiling salted water until al dente, drain, rinse with cold water, mix with the dressing.


Plate up the watermelon with the pasta, feta and watercress. Drizzle the reserved dressing over the top.

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