Watermelon Feta Salad with Pumpkin Seeds, Pistachios, and Di

• 분량: 4 servings
• 활동 시간: 20 minutes
• 총 시간: 20 minutes

재료

600 g watermelon (cubed)

150 g feta cheese (crumbled)

50 g pumpkin seeds

50 g pistachios

1 bunch of fresh dill (chopped)

50 ml olive oil

1 garlic clove (minced)

1/2 bunch of fresh parsley (chopped)

1/2 bunch of fresh mint (chopped)

1/2 lemon juice

Salt and pepper (to taste)

50 g fresh parsley (chopped)

50 g fresh cilantro (chopped)

25 g fresh basil (chopped)

1 garlic clove (minced)

150 ml extra-virgin olive oil

Juice of 1/2 lemon

Salt and pepper (to taste)

방향

Method

Preheat your oven to 180°C (350°F). Spread the pumpkin seeds and pistachios on a baking tray and roast for 8-10 minutes or until they turn golden brown. Remove from the oven and set aside to cool.

In a food processor or blender, combine the chopped parsley, cilantro, basil, and minced garlic.

Pulse until the herbs are finely chopped.

With the food processor or blender still running, slowly pour in the olive oil until the mixture is smooth and well-combined.

Add the lemon juice and season with salt and pepper to taste.

Blend again briefly to incorporate the lemon juice and seasoning.

Transfer the green herb oil to a jar or bottle with a tight-fitting lid and store in the refrigerator until ready to use.

In a small bowl, mix together the olive oil, minced garlic, chopped parsley, chopped mint, and lemon juice. Season with salt and pepper to taste.

In a large bowl, combine the cubed watermelon and crumbled feta cheese.

Sprinkle the cooled roasted pumpkin seeds and pistachios over the watermelon and feta.

Drizzle the green herb oil over the salad, and gently toss to coat the ingredients.

Finally, sprinkle chopped dill over the salad.

Serve chilled and enjoy your refreshing watermelon feta salad with pumpkin seeds, pistachios, and dill with green herb oil.