Tenderstem Watermelon and Feta Salad
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Serves 2
10 mins prep time
10 mins cook time
recipe courtesy of our friends at tenderstem.co.uk
Tenderstem Watermelon and Feta Salad is a refreshing, vibrant, and beautifully balanced dish that brings together sweet, salty, and crisp flavours in every bite. Perfect for warm-weather dining, picnics, or a light lunch, this salad is as visually stunning as it is delicious, combining bright colours and contrasting textures for a truly uplifting meal.
At the heart of the salad is Tenderstem® broccoli, lightly blanched or steamed to preserve its vibrant green colour and delicate crunch. It adds a subtle earthy flavour and satisfying bite, forming a nutritious base that works wonderfully with both sweet and savoury ingredients. Its fresh, slightly nutty taste helps ground the dish while keeping it light and wholesome.
Juicy watermelon brings a burst of natural sweetness and refreshing hydration. Its crisp, succulent texture contrasts beautifully with the Tenderstem, creating a cooling effect that makes the salad especially enjoyable in warmer weather. The watermelon also adds a vibrant pink hue that enhances the visual appeal of the dish.
Creamy feta cheese provides a salty, tangy richness that ties everything together. Its crumbly texture melts slightly into the watermelon juices, creating a delicious balance of sweet and savoury in each mouthful. The feta’s bold flavour ensures the salad remains satisfying and well-rounded.
A simple dressing of olive oil, lime or lemon juice, and a touch of honey or seasoning helps to enhance the natural flavours without overpowering them. Fresh mint leaves are often added for an aromatic lift, bringing extra freshness and fragrance.
Tenderstem Watermelon and Feta Salad is a celebration of contrast—cool and crisp, sweet and salty, light yet satisfying. It’s an ideal dish for sharing, offering a modern, refreshing twist on traditional salads that feels both nourishing and indulgent.
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Ingredients
You'll Need
- 200g Tenderstem® broccoli
- 15g pumpkin seeds
- Quarter of a medium sized watermelon
- Quarter of a medium cucumber
- 200g feta cheese
- Half bunch of mint leaves, roughly chopped
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
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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. Pour over the top of the salad and serve.