Tenderstem, Watermelon and Feta Salad
Serves: 2
Ready in: 15 to 30 mins
"Tenderstem broccoli is one of my favourite vegetables to use; whether it’s developing recipes for work or cooking for the family, I like to create fuss-free meals and things that are simple to prepare. I particularly like to have the fresh and easy salad below as a starter, as it can be quickly prepared in advance. If you wanted to transform this into more of a substantial salad, mix in 200g cooked puy lentils – they make a delicious addition”
Ingredients:
200g Tenderstem broccoli15g pumpkin seeds
1/4 of a medium sized watermelon
1/4 of a medium cucumber
120g vegetarian feta cheese
1/2 bunch mint leaves, roughly chopped
1 tbsp lemon juice
2 tbsp extra virgin olive oil
method:
- Steam the Tenderstem for a few minutes until it is just tender. Remove and leave to cool.
- Lightly toast the pumpkin seeds in a hot frying pan until they start to turn crunchy and golden. Remove from the pan and leave to cool.
- Cut the watermelon and the cucumber into chunks and place in a bowl or on a large serving plate. Cut the Tenderstem into bite-size pieces and add to the bowl/plate. Crumble over the feta cheese and sprinkle over the toasted pumpkin seeds and chopped mint.
- In a separate bowl, whisk together the lemon juice and olive oil. Season with salt and pepper.
_825_550_int.jpg "Summer Buddha Bowl")
