Tenderstem, Watermelon and Feta Salad

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Recipe by Jo Pratt
Serves 2-4
Ready in 15 to 30 mins

Ingredients

  • 200g Tenderstem broccoli
  • 15g 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

How To Cook

  1. Steam the Tenderstem for a few minutes until it is just tender. Remove and leave to cool.
  2. 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.
  3. 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.
  4. In a separate bowl, whisk together the lemon juice and olive oil. Season with salt and pepper.
    5. www.tenderstem.co.uk
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Tenderstem, Watermelon and Feta Salad
  • Recipe by Jo Pratt
  • Serves 2-4
  • Ready in 15 to 30 mins
    Ingredients
  • 200g Tenderstem broccoli
  • 15g 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
    How to Cook
  1. Steam the Tenderstem for a few minutes until it is just tender. Remove and leave to cool.
  2. 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.
  3. 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.
  4. In a separate bowl, whisk together the lemon juice and olive oil. Season with salt and pepper.
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