Peach, Feta & Watercress Summer Salad
Refreshing summer salad with sweet peaches, salty feta, and peppery watercress, topped with toasted pumpkin seeds.
Equipment
- Nonstick frying pan
- Small bowl
- 4 Plates
- Whisk
Ingredients
- 175 g 6 oz Feta cheese (crumbled)
- 1 tsp clear Honey
- Juice of ½ Lemon
- 2 tbsp extra virgin Olive oil
- 1 tbsp chopped Oregano
- 3 Peaches halved, stoned, and sliced
- 30 g Pumpkin seeds
- 4 Spring onions sliced
- 75 g 3 oz Watercress
- ½ tsp gluten-free Dijon mustard
- Pepper
Instructions
- Heat a nonstick frying pan over a medium-low heat and dry-fry the pumpkin seeds for 2–3 minutes, stirring frequently, until slightly golden and toasted.
- Set aside.
- Whisk together the lemon juice, oil, mustard, honey, oregano, and pepper in a small bowl.
- Divide the watercress between 4 plates, top with the peach slices and spring onions, then sprinkle over the feta cheese.
- Serve sprinkled with the toasted pumpkin seeds and drizzled with the dressing.
Notes & Wine Advice
Serving Tip:
Serve immediately to maintain the freshness and texture of the ingredients.
Wine Advice:
Pair with a crisp dry Rosé or a light-bodied Sauvignon Blanc to complement the sweet and salty flavors.
Nutrition values
Calories: 280 kcal | koolhydraten: 15 g | Eiwitten: 10 g | Vet: 20 g | Suiker: 10 g