Tenderstem®, Watermelon & Feta Salad

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Nothing says summer like a juicy slice of watermelon. Incorporated here into a salad recipe, the watermelon offers a great complementary flavour and texture to the Tenderstem®.

  • 10 minutes cooking
  • Serves 2
recipe PDF
  • 200g Tenderstem®
  • 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
  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. Pour over the top of the salad and serve.

  5. If you wanted to transform this into more of a substantial salad, mix in 200g cooked Puy lentils as they make a delicious addition.

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