Right, I'm taking the little sunshine we have and using it as an excuse to make this colourful, bright salad - starring melon and feta, with aromatic basil and a truly delightful dressing of roast tomatoes and strawberries, it is instant happiness. With both avocado and strawberries available on supermarket shelves at the moment, it will make for a lighter and brighter change from the season's soups and stews.
I admit the dressing sounds a little funky - but go with it. Creamy, with a little bite from the mustard and sweetness from the berries, it's one I'll be experimenting with again.
(To make this vegan, simply remove the feta - substitute with fresh strawberries)
(To make this vegan, simply remove the feta - substitute with fresh strawberries)
Recipe adapted from here
For the dressing
8 bella or cherry tomatoes, halvedFor the dressing
150ml olive oil
1 Tbsp Dijon mustard
Juice of 1/2 a lemon
6 strawberries
Pinch of sugar
For the salad
1kg melon – we used watermelon
2 large avocados, chopped
200g mixed baby or cherry tomatoes
200g feta
100g peanut brittle, chopped
Basil and rocket leaves, to decorate
Method:
Place 1 tsp of the oil in a non-stick frying pan over a high heat. Add the tomatoes and cook until blistered and starting to brown. Remove from the pan and allow to cool. Place in a blender with the olive oil, Dijon mustard, lemon juice, strawberries and sugar. Chill before using.
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