Culture Street

PREPARATION TIME: 15 MINUTES
SERVES: 2

1 medium red onion, halved and finely sliced
80g feta or goat’s cheese, crumbled
1/4 watermelon, cut into chunks
100g baby rocket leaves (2–3 handfuls)
1 tbsp pine nuts

Dressing:
1 tbsp olive oil
1 tbsp white vinegar
3 tsp lemon juice
3 tsp wholegrain mustard
1 tsp mayonnaise, plus an extra tsp to thicken, if desired

1. Combine all the salad ingredients in a bowl or on a platter.
2. To make the dressing, combine all the ingredients in a small bowl and whisk until smooth (or throw into a sealed jar and shake).
3. Just before serving, drizzle salad with dressing and toss to combine.

Recipe and images taken from Robyn Lawley eats, published by Ebury Illustrated, RRP $29.99.

You Might Also Like

Food

Four Scrumptious Sticky-Hot Donut Recipes

The humble donut has developed a bit of attitude lately. It's not just Mexican churros and Italian zeppole that are turning up on the cafe tables and menus of some...

On December 19, 2014

Food

Beetroot, buckwheat and walnut salad

Buckwheat and beetroots have wonderful grounding properties — they nourish and balance — which is something I love about this salad. It’s great as is, for a filling lunch, or...

On May 13, 2016

Food

Sunflower Seed Falafel Balls with Tahini Dipping Sauce

Makes 4—5

On January 16, 2015
 

Food

Chicken and Lemon Tagine

Julie Goodwin is more than just a TV cook - she's an Aussie mum. She knows what you need to feed your family without breaking the bank or spending hours...

On November 21, 2014

Food

Modern Fruit Mince Tarts

MAKES ABOUT 12

On December 2, 2015

Food

Pineapple & Passionfruit Cheesecake

Serves 8–10

On November 15, 2013
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au