In this summer Watermelon salad, from Saveur Issue #113, watermelon is a sweet counterpoint to the briny pungency of feta and olives.

3 cups loosely packed arugula or rocketWatermelon_with_feta
1 cup loosely packed flat-leaf parsley leaves
1 cup loosely packed torn mint leaves
1kg  piece seedless watermelon, rind removed, cut into 3cm cubes
20 kalamata olives, smashed, pitted, and halved
1 jalapeño, stemmed, seeded, and julienned
1⁄4 small red onion, thinly sliced and soaked in ice water for 30 minutes
110g feta cheese, crumbled (about 1⁄4 cup)
2T  extra-virgin olive oil
2 limes, halved
Coarse sea salt and freshly ground black pepper, to taste

  1. In a large bowl, toss together the arugula, parsley, and mint. Divide greens between 4 serving bowls or plates.
  2. In a medium bowl, toss together watermelon, olives, jalapeño, and onion.
  3. Spoon the watermelon mixture, with its juice, evenly over the greens.
  4. Sprinkle each salad with some of the feta and drizzle with olive oil.
  5. Squeeze 1 lime half over the top of each salad and sprinkle with salt and pepper.

Serves 4

For more great salad recipes, click here

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Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.