Watermelon Salad at Sopwell House by Executive Head Chef Gopi Chandran 2

How To Make: Watermelon and Feta Salad

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.


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


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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