Tenderstem, Watermelon and Feta Salad
- 200g Tenderstem
- 15g pumpkin seeds
- 1/4 of a medium sized watermelon
- 1/4 of a medium cucumber
- 120g feta cheese
- 1/2 bunch mint leaves, roughly chopped
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
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. Pour over the top of the salad and serve.
If you wanted to transform this into more of a substantial salad, mix in 200g cooked puy lentils as they make a delicious addition.
Recipe courtesy of Tenderstem Broccoli