Ingredients
- 4 handfuls of salad leaves
- 500g watermelon, rind off, cut into bitesize pieces
- ½ block of feta
- 2 chicken breasts, cooked on barbecue or grilled
- ½ red onion, finely sliced
- ½ cucumber, deseeded and sliced
- 2tbs balsamic vinegar
- 1tbs olive oil
- 3 sprigs mint leaves
- 2tbs pumpkin seeds, toasted
1. Slice the chicken breasts and set them aside.
2. Wash and dry the salad leaves then gently tear into bite-size pieces. Place the leaves in a large serving bowl.
3. Add the chicken to the bowl.
4. Remove the rind from the watermelon. It’s edible, so keep it for juicing or pickling.
5. Cut the watermelon into bite-size cubes. Add the watermelon to the salad bowl along with the cucumber and onion. Add half of the mint leaves, gently torn. Drizzle the balsamic vinegar and oil on top. Mix gently to combine. Crumble the feta over the leaves and add the remaining mint leaves at the last moment. Scatter the pumpkin seeds on top and serve.
