Hot days call for light, simple dinners.
Located in the city of St. Albans (just 20 minutes from London St. Pancras), Sopwell House is an 18th Century Georgian house, boasting a hotel, two AA Rosette restaurant, brasserie, cocktail lounge and conservatory bar – all overlooking 12 acres of gardens. This salad recipe from Executive Head Chef Gopi Chanfran teams refreshing watermelon with feta: a vibrant summer salad available on the hotel’s terrace, also simple to recreate at home.
Ingredients
Serves four
- Watermelon, ¼, skin removed and diced 1 inch thick
- Feta, 200g, diced or crumbled
- Kalamata olives, 50g, pitted
- Red chilli, one, finely chopped
- Olive oil, 10ml
- Garlic, one clove
- Thyme, a sprig
- Rosemary, a sprig
- Large lemon, ½, remove rind and julienne (slice rind into thin strips). Juice the flesh
- Basil leaves, 10g
- Mint leaves, 10g
- Salt & pepper, to taste
Method
- To make the dressing, slowly and carefully heat olive oil, adding the garlic, chilli, thyme, rosemary and lemon rind.
- Gently heat for three minutes, add lemon juice, salt and pepper. It’s important to do this slowly to avoid burning any of the added elements. Set aside to cool.
- To serve, spread the diced watermelon in the desired dish, sprinkle the feta on top, spoon over olives and distribute the dressing evenly.
- Finish with a fine chiffonade of basil and mint: this will bring out all the flavour.
Further information on Sopwell House can be found here.
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Watermelon and Feta Salad
This salad recipe teams refreshing watermelon with feta
Ingredients
- ¼ Watermelon skin removed and diced 1 inch thick
- 200 g Feta diced or crumbled
- 50 g Kalamata olives pitted
- 1 Red chilli finely chopped
- 10 ml Olive oil
- 1 clove Garlic
- Thyme a sprig
- Rosemary a sprig
- ½ Large lemon remove rind and julienne (slice rind into thin strips). Juice the flesh
- 10 g Basil leaves
- 10 g Mint leaves
- Salt & pepper to taste
Instructions
- To make the dressing, slowly and carefully heat olive oil, adding the garlic, chilli, thyme, rosemary and lemon rind.
- Gently heat for three minutes, add lemon juice, salt and pepper. It’s important to do this slowly to avoid burning any of the added elements. Set aside to cool.
- To serve, spread the diced watermelon in the desired dish, sprinkle the feta on top, spoon over olives and distribute the dressing evenly.
- Finish with a fine chiffonade of basil and mint: this will bring out all the flavour.