RECIPES: SUMMER 2018
THE TASTE
OF SUMMER
An omega-3-rich burger and electrolyte-packed salad are the perfect taste
of summer, courtesy of The Heathy Chef Teresa Cutter.
Summer watermelon salad
Icy cold ruby-fleshed watermelon is not only delicious, it’s the perfect
seasonal addition to every kitchen! As the weather warms up, I am
enjoying refreshing salads and icy smoothies to keep my body cool.
Watermelon is packed with electrolytes (magnesium and potassium)
that will keep your body hydrated during the hot summer months. It’s
also an anti-inflammatory and high in vitamin C that helps the body
create collagen, needed for healthy glowing skin.
Serves 4
Ingredients
600g cold seedless
watermelon, skin removed
150g Persian or goat feta
100g fresh rocket or
baby spinach leaves
1 ripe pomegranate
Small bunch fresh
parsley, chopped, or few
handfuls micro herbs
½ small red onion,
very thinly sliced
60g pistachio nuts,
roughly chopped
Cold pressed olive oil to drizzle
38 | NETWORK SUMMER 2018
Method
1. Slice the watermelon into
thin, bite-sized wedges.
2. Wash the salad leaves and
arrange onto a serving platter.
3. Add the watermelon and
gently mix through the leaves.
4. Top with parsley or micro
herbs and sliced red onion.
5. Remove the seeds from the
pomegranate and add to the
salad, along with pistachio nuts.
6. Drizzle with cold pressed
olive oil just before serving.
7. Serve immediately and enjoy.