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.
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.