PREPARATION TIME: 15 MINUTES
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
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.
This classic pasta dish is filled with the seasonal vegetables of spring (primavera means spring in Italian) — think vibrant, grassy asparagus, nutty broad beans and sweet green peas, all bound together...On July 5, 2013
Spring has sprung and with it our desire for frozen yoghurt, milkshakes and all things cold! Here are five mouth watering recipes to fancy up frozen yoghurt.On September 12, 2014
Sweet TreatOn November 30, 2018
After a night spent dancing at our favourite bar, we are the first customers waiting at our local bakery. The lady already knows what we are after: she has a...On February 27, 2015
Bankye is the indigenous name for cassava and Kaklo means fried – so you will notice these words throughout the recipes individually where a dish has a traditional name. Agbeli...On February 2, 2018
Serves 8–10On November 15, 2013