WAVEBREAKER BEACH BAR AND GRILL - HILTON DUBAI JUMEIRAH
VEGETARIAN
INGREDIENTS 800g watermelon 5g spring onions 8g baby spinach 60g Greek feta cheese 40g Taggiasca olives 20g hazelnuts 10g pomegranate 3g mint
WATERMELON AND GREEK FETA SALAD WITH SPRING ONION, BABY SPINACH, FETA CHEESE, TAGGIASCA OLIVES, MINT AND APPLE CIDER DRESSING
Dressing 2g mint 15ml apple cider 15ml olive oil 15ml corn oil 15ml agave syrup Salt and pepper for seasoning
Method Peel the watermelon and cut in to equal cubes. Place the cubes in a colander to remove excess juice from the watermelon. In a bowl, whisk together olive oil, corn oil and cider vinegar, agave syrup and add season with salt and pepper. Add the mint in to dressing and keep it to infuse for about 24 hour (made one day before). by STEVEN SMALLEY Assemble the salad with the watermelon, baby spinach, olives, mint toss with dressing and place in to salad bowl. Crumble the feta cheese over and garnish with thinly sliced spring onion and roasted hazelnuts.
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