Watermelon, fetta and pomegranate salad

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How to make Watermelon, fetta and pomegranate salad

  • Yield : 6
  • Prep Time : 0:25
  • Cook Time : 0:10
  • Total Time : 0:35

Ingredients

  • 1kg watermelon, peeled, cut into thin wedges
  • 1/2 small red onion, thinly sliced
  • 1/2 cup (60g) pitted Sicilian olives
  • 200g fetta, thickly sliced
  • 1/2 cup mint leaves
  • 2 tbs pomegranate seeds
  • 3 tsp finely chopped pickled jalapeños
  • 60g pkt Coles Australian Baby Spinach

Pomegranate dressing

  • ¾ cup (185ml) pomegranate juice
  • 1 tbs extra virgin olive oil
  • 2 tsp honey
  • 1 small garlic clove, bruised

Method

  • Step 1 To make the pomegranate dressing, place pomegranate juice in a medium saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Simmer for 8 mins or until the liquid reduces to 2 tbs. Set aside to cool slightly. Transfer to a screw-top jar. Add the oil, honey and garlic. Season. Shake well to combine. Discard garlic.
  • Step 2 Arrange the watermelon, spinach, onion and olives on a large serving platter. Top with the fetta and mint. Sprinkle with pomegranate seeds and jalapeño. Season. Drizzle with dressing.

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