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Watermelon, feta and mint salad
Just because this salad sounds light and healthy doesn’t mean it isn’t packed with vital energy for active days. The naturally occurring sugars in the fruit, veg and yoghurt are easily accessed by the body but don’t overload the system like more difficult-to-digest carbs. Don’t make this too far in advance, as the salty cheese will draw the moisture out of the melon and it will lose its crispness.
Serves 4
Gluten-free
Vegetarian
Ingredients
- ½ medium watermelon, flesh cut into chunks
- 100g radishes, trimmed and sliced
- 100g sugar snap peas or mangetout, trimmed and sliced
- ½ tsp dried oregano
- ½ small bunch of mint, leaves roughly shredded
- Sea salt and freshly ground black pepper
For the dressing
- 75g feta cheese, drained and crumbled
- 125g natural yoghurt
- Dash of water or milk
- ½ small bunch of mint, leaves finely shredded
Cooking instructions
- To make the dressing, put the ingredients into a jug or bowl and blend with a stick blender until smooth. Alternatively, put the feta into a bowl and mash with a fork.
- Add the yoghurt and mix well, add a dash of water or milk if needed, then stir in the mint leaves. Taste and season with a little pepper.
- Arrange the watermelon, radishes and sugar snap peas on a serving platter. Sprinkle over the dried oregano and the shredded mint leaves, then drizzle over the feta dressing before serving.
Chefs tip
If you want to add some extra protein to this dish, a grilled tuna steak or some squid would be delicious, as would some cooked, peeled king prawns, grilled chicken or lamb kebabs.
Read more in Gordon's recipe books...
Recipes extracted from Gordon Ramsay's Fit Food, published by Hodder & Stoughton, £30
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