Meg’s Gran's Watermelon Salad

By Meg Handley, Media Manager

There are no measurements for this salad – Gran is a free spirit. 

Ingredients

Watermelon (she usually uses half a melon)

Block of Greek Feta (Gran's instruction is to 'scrunch' it – I think she means crumble)

Pickled Red Onion, finely sliced

Big handful of Mint & Basil, roughly chopped

Small handful of Dill, finely chopped

Avocado, cubed

Cucumber (with skin on)

Kalamata Olives, roughly chopped

Rocket

Lots of ground Black Pepper 

Sprinkle of Salt flakes (apparently, it's important that it's flaked – not ground). 

Balsamic Glaze (Gran uses a shot glass to measure – probably the equivalent to a ¼ cup)

One-part Brown Sugar 

Four parts Balsamic Vinegar

If this is being served on Christmas day, cooked prawns are added. If it's not Christmas day, no prawns. Sorry, that's just the rule. 

Method

Salad:

  1. Chop ingredients.

  2. Rocket goes into the salad bowl first. 

  3. Arrange the other ingredients on top so they look pretty. 

  4. Season & into the fridge.

Glaze:

  1. Combine ingredients in a 'thick-bottomed' pot.

  2. Onto the hob on a medium heat. 

  3. Simmer gently for about 10 mins – it should reduce by about half.

  4. Make sure you keep an eye on it! I burnt this glaze one year and ruined Christmas. 

  5. Let it cool completely before you dress the salad (or you'll cook the salad ingredients!)