Watermelon & Pomegranate Salad with Whipped Feta

This is my 2017 summer entertaining salad.  Just look at those colours!  And yum, any salad with pomegranate and feta is a winner in my books.  Then add in that beautiful refreshing watermelon and the crunch of almonds, so good.  Watermelon is more than 90% water so super hydrating and contains potassium, magnesium and vitamins A and C.  

This recipe is by Matt Moran and is from Delicious Magazine November 2017.  I've modified the ingredients slightly.



  • 2 tbs extra virgin olive oil
  • 1 tbs red wine vinegar
  • Finely grated zest and juice of 1/2 lemon
  • 1kg seedless watermelon, peeled and chopped
  • 1/4 cup (40g) dry roasted almonds, chopped
  • seeds from a pomegranate
  • 1 red eschalot finely sliced
  • 1 cup baby rocket leaves
  • 1/2 cup picked mint leaves
  • sumac, to serve


  • 150g feta
  • 1 tbs extra virgin olive ool
  • Finely grated zest and juice of 1/2 lemon 


  1. Make the dressing by whisking together the oil, vinegar, lemon zest and juice in a bowl.  Set aside
  2. Make the whipped feta by whizzing together the ingredients in a small food processor until smooth.  Spread over a serving platter.
  3. Top feta mixture with rocket and mint, add  watermelon and scatter with almonds, eschalot and pomegranate seeds.  Drizzle with dressing, sprinkle with sumac and serve
Print Friendly and PDF