Recipe

  • 15 mins
  • Serves 4-6 adults
  • 1 x 100g punnet of Leafy Patch Watercress
  • 500g watermelon, cut into 2 cm cubes or wedges
  • ½ pomegranate, arils removed and pith discarded
  • ¼ cup fresh mint leaves
  • 75g feta cheese, crumbled
  • juice ½ lemon
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

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Watermelon, Pomegranate, Watercress and Mint salad

  1. Scatter Leafy Patch Watercress on a serving platter. Top with watermelon cubes, pomegranate, mint and feta.
  2. Combine lemon, olive oil and season to taste. Pour over salad just before serving.

Note: Pomegranate arils are the fleshy pink seeds inside a pomegranate.

nutritional information per serve

  • Energy 879 kj
  • Protein 5.8 g
  • Total Fat 11.7 g
  • Saturated Fat 4 g
  • Carbohydrates 16.7 g
  • Sugars 15.7 g
  • Dietary Fibre 5.8 g
  • Sodium 218 mg