What’s cooking today: Watermelon salad with pancetta and feta
Welcome to 2022 and here’s a cool way to start the new TGIFood year: a salad of watermelon with feta, pancetta, nectarine and chilli, finished with a simple Asian dressing.
Watermelon makes a delicious salad, as a starter or light lunch. Feta goes well with it, as do bacon or pancetta, or ham for that matter, and a touch of red chilli adds to its savoury flair.
It’s ridiculously easy to put together, and if you cut the watermelon into neat wedges it can look great when plated up.
I’m not giving specific quantities as this is a moveable feast: just use as much as makes sense depending on how many you’re serving and whether it’s a starter or meal in its own right.
Watermelon, sliced in wedges
Nectarine, in slim half-moon slivers
Red chillies, seeded and diced finely
Feta, crumbled or in slim strips
Pancetta, in thin slivers
Sweet soy sauce
Black pepper and salt to taste
Arrange wedges attractively and place bits of the other ingredients on and around them.
Mix together equal quantities of mirin and sweet soy sauce and drizzle over. Season with salt and ground black pepper. Garnish with small mint leaves. DM/TGIFood
Tony Jackman is Galliova Food Writer of the Year 2021. His book, foodSTUFF, is available in the DM Shop. Buy it here.
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