Watermelon salad with feta
Ingredients
for 4 person
| 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 |
How it's done
Dressing
Combine the vinegar and oil, mix in the mint, season. Set aside 2 tbsp.
Pasta
Cook the pasta in boiling salted water until al dente, drain, rinse with cold water, mix with the dressing.
Salad
Plate up the watermelon with the pasta, feta and watercress. Drizzle the reserved dressing over the top.
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