Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Watermelon, feta and rocket salad with beetroot vinaigrette
Serves 1 Starters and mains
Ingredients
- 1tsp Dijon mustard
- 1tbsp white balsamic vinegar
- 1/8tsp beetroot powder
- 2tbsp olive oil
- thick wedge of mini watermelon, skin removed and cut into thin slices
- 50g feta, shaved
- 60g coppa stagionata (a traditional salami from Umbria), or Prosciutto di Parma
- handful of wild or broad-leaved rocket
Method
First make the vinaigrette. Put the mustard, vinegar, beetroot powder and oil in a screw-top jar with a secure lid and shake vigorously to emulsify. Put the watermelon on a plate along with the shaved feta, coppa stagionata and rocket. Wildly splatter over the dressing and then serve.
Advertisement