WATERMELON SALAD
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A refreshing watermelon salad with cucumber, feta and mint. So good! Serve with Moroccan chicken and simple new potatoes.

Watermelon salad with cucumber, feta and mint. Served with Moroccan chicken and new potatoes.

If you haven’t tried watermelon salad before, give it a go! It’s perfect for the middle of summer as it’s so light and refreshing.

Moroccan chicken tenderloins and new potatoes make a (surprisingly) delicious match. The yoghurt sauce is a great finishing touch. Let me know what you think of this meal!

 

PRINT RECIPE PDF
Watermelon salad with cucumber, feta and mint. Served with Moroccan chicken and new potatoes.

WATERMELON SALAD

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 35 minutes
Serves: 4

A refreshing watermelon salad with cucumber, feta and mint. So good! Serve with Moroccan chicken and simple new potatoes.

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Ingredients

SALAD

  • 1/4 large watermelon (refrigerated)
  • 1 Lebanese cucumber
  • 100 g feta cheese (3.5oz)
  • 1/2 small red onion
  • 1/3 cup mint leaves

DRESSING

  • 1 Tbsp lime juice
  • 1 Tbsp olive oil
  • 2 tsp honey

POTATOES

  • 700 g new (baby) potatoes (1lb 9oz)
  • 2 tsp olive oil

CHICKEN

  • 600 g chicken tenderloins (1lb 5oz)
  • 2 tsp Moroccan seasoning
  • 2 tsp olive oil
  • 1/3 cup plain, unsweetened yoghurt (80ml)
  • 2 Tbsp aioli
  • 1 1/2 Tbsp finely chopped mint leaves

Instructions

  1. MAKE SALAD

    Remove skin from watermelon and cut the watermelon into cubes or triangles. Dice cucumber and feta and thinly slice red onion. Place watermelon, cucumber, feta and onion in a salad bowl. Sprinkle over the mint leaves (break up larger ones into small pieces).

  2. MAKE DRESSING

    Whisk together lime juice, oil and honey. Season to taste with salt and pepper.

  3. COOK POTATOES

    Place potatoes in a large saucepan and cover with water. Bring to the boil and cook for 15 minutes, until tender.

  4. COOK CHICKEN

    Combine chicken, Moroccan seasoning and oil in a bowl. Heat a large frying pan or chargrill pan on medium-high. Cook chicken for 4-5 minutes each side, until cooked through.

  5. Meanwhile, whisk together yoghurt, aioli and mint. Season to taste with salt and pepper.

  6. SERVE

    Drizzle dressing over salad. Drain cooked potatoes, drizzle over oil and season with salt and pepper. Serve salad with chicken and potatoes. Add a dollop of the yoghurt sauce (delicious with both the chicken and potatoes).

Recipe Notes

WINE MATCH: A Sauvignon Blanc or a crisp Rosé.
GLUTEN-FREE OPTION: Make sure aioli is gluten-free.
INGREDIENT SWAPS / NOTES: I used bottled lime juice for the dressing, seeing as fresh limes are so expensive at the moment. If you want to add more veggies to the salad, cooked beetroot makes a great addition. Otherwise, add a handful of baby kale or baby spinach leaves.
STORING AND REHEATING: Salad is best when watermelon is cold, and dressing is added just before serving. Potatoes and chicken can be stored together and reheated in the microwave or a frying pan. Store yoghurt sauce separately.

 

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