Watermelon With Microgreens Salad

This recipe serves 2. It is excellent as a starter on a hot afternoon and takes no more then 5 minutes to prepare and plate. We recommend using a microgreen with a hot, sharp taste such as mustard or radish to compliment the sweetness of the watermelon, and salty taste of the feta.


Handful of microgreens (preferably radish or mustard)

1 rectangular slice of watermelon about 150g (cut in cubes, about 1" thick)

2 tbsp of chopped almonds (replace with any other type of nuts if almonds are not available)

20g feta cheese (crumbled)

1 1/2 tbsp Good quality extra virgin olive oil

1 tbsp Good quality balsamic vinegar

Salt to taste



If you are harvesting the microgreens from your garden, pick them fresh when preparing this.

Plate your watermelon. Sprinkle the feta cheese, followed by almonds, onto the watermelon. Sprinkle the extra virgin olive oil and balsamic vinegar onto the preparation. Top it with the microgreens. Add (or not) salt to taste.