For the perfect combination of sweet and salty, you can't go past this watermelon, blueberries and feta salad with cumin maple syrup vinaigrette. Serve this vibrant salad that's bursting with flavour, colour and nutrients, as a side to your favorite protein dish (we enjoyed it with a bone-in, skin-on pork shoulder roast flavoured with fennel) for the ultimate summer feast. It's refreshing, deliciously healthy and a perfect dish for entertaining. The sweetness of watermelon and Gorgonzola would make a great combination too if you prefer a stronger flavour of cheese or ricotta if you want a milder variety.
DressingSalad
1 Lemon, juiced
4 tbsp Olive oil
1 tsp Maple syrup
1/2 tsp Freshly milled cumin
Salt and black pepper to taste
1 Mini watermelon, cut into triangles
100 g Feta, crumbled
Mint, chopped
100 g Blueberries
1 tsp Black sesame seeds
Whisk freshly squeezed lemon juice, olive oil and maple syrup in a small serving bowl. Season with cumin, salt and pepper.
Wash and dry the watermelon. Cut the clean watermelon into triangles, about 2cm thick. Arrange watermelon on a large serving platter with blueberries and chopped mint. Drizzle some prepared dressing over. Crumble feta over the salad and sprinkle the black sesame seed over.
Serve as an easy appetizer, a light snack or as a side to your favourite source of protein, such as meatballs, chicken w...
