Recipe: Watermelon & Pomegranate Salad

Image source: Contributed

Watermelon, Pomegranate, Walnuts, Feta & Mint

Serves 4


• 600gm watermelon, diced and/or balled

• ¼ cup pomegranate seeds

• 80g walnuts, lightly roasted

• 80gm soft fetta, crumbled

• ½ cup fresh mint leaves

• ½ cup small rocket leaves

• 50ml extra virgin olive oil

• 30ml pomegranate molasses salt and pepper


Divide the watermelon, pomegranate, fetta, walnuts, mint and rocket between four plates.

Dress with the olive oil and pomegranate molasses, season with salt and pepper and serve immediately.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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