I sense this will be the star salad of the summer!
Lately it looks like I’ve moved back to Dublin. We are experiencing a really weird spring in Barcelona, although I guess spring is also time for rains and storms, we are not used to this weather here in Spain. It’s raining 3-4 days a week, always on the weekend and it’s not just a drizzle, it’s a pouring rain. I have to say, it’s quiet good for our swamps and our water reserve, which usually are in their minimum, so we soundn’t be complaining, and actually the temperature is quiet good, around 20ºC, so when the sun shines we still get the chance to get tan and bronzed on.
Also another plus point in favour of the rain is that I’m working on a project that is taking me many ours at the computer, which means I’m indoors 90% of the time, so I’m very very happy with the rain, it makes it cosyer staying at home, not regrets of missing timeout, the sun light or the heat. So for me the rain can remain with us for few weeks more 😛
Despite the rain, as I said, the temperature is quiet warm, so I’ve been craving summery food anyway. I’ve having frozen smoothies for afternoon snack, stone fruits for breakfast and salads for lunch.
Today’s recipe is a delicious and refreshing salad I had last week, that I sense will be in my table quiet often the following months. It has lots of greens, juicy watermelon, super tasty feta and a delicious rocket dressing. To making it more fulfilling you could add quinoa, chickpeas or lentils, and for a vegan version just swap the feta for tofu.
Technically, the rocket sauce is just a pesto made with rocket instead basil, which it gives a yummy sharp flavour, you could make it with different herbs, like coriander or mint for a more refreshing touch.
- 1 kg watermelon
- 200 g feta cheese or tofu for a vegan version
- 150 g cherry tomatoes
- 100 g couscous
- 60 g pumpkin seeds
- 3 large handfuls of tender green leaves mezclum
- 2 tbsp olive oil
- 1 large handful rocket
- 120 ml extra virgin olive oil
- 1/2 lemon juice
- 1 clove garlic
- 50 g parmesan or nutritional yeast for vegan version
- 1 small handful pinenuts
- 1/2 tsp sea salt flakes
Start by preparing the sauce. Add all sauce ingredients to a food processor and pulse a few times until coarsely mixed, check the flavor and consistency. Then set aside.
Cook couscous as package directions.
Dice the watermelon and crumble the feta cheese, halve the tomatoes. Toast the pumpkin seeds on medium heat in a dry pan with a little salt until they begin to pop, then remove.
Arrange the lettuce in a bowl or on a serving platter. Add couscous, tomatoes, watermelon and feta cheese. Top with pumpkin seeds and Rocket Sauce, with extra in the side. Enjoy!