summer watermelon noodle salad with feta & toasted seeds

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When it's baking hot & the thought of cooking is too much, this salad is the one.

Watermelon and feta is a classic combo - the noodles add some bulk to it to make sure you're full and the toasted seeds add a nice bit of texture. This tastes much better when the vege has been in the fridge and is chilled. If you've just bought from the shop - put them in some ice water for a while so they are nice and chilled.

INGREDIENTS

SERVES 4

2 carrots (ribboned)

250g watermelon (chunks with seeds and skin removed)

a big handful of cherry tomatoes (chopped in half)

1 cucumber (ribboned)

1 baby gem or cos lettuce, or 1⁄2 an iceberg lettuce (shredded)

a bunch of fresh coriander (very finely chopped)

a small bunch of mint (leaves picked)

Rocket (shredded)

1 courgette (ribboned)

5 radishes (finely sliced)

2 spring onions (finely sliced)

1 red chilli (deseeded and diced finely)

Buckwheat noodles - portion per person

Feta cheese

1 tablespoon pumpkin seeds (toasted)

1 tablespoon sesame seeds (toasted)

FOR THE DRESSING
1 tablespoon tamari
2 limes
1 teaspoon honey

Get all your ingredients ready - ribbon / shred the vege (as per above) and cut the watermelon into small chunks with seeds and skin removed.

Mix the ingredients for the dressing together  - you can tinker with the radio until the balance is right.

Cook the noodles as per packet instructions. When done rinse under the cold tap and add a tiny but of oil and leave them to cool.

Add all the ingredients together (minus watermelon, feta, seeds and some of the coriander and mint), mix in the dressing and the noodles and add the watermelon, feta, seeds and remaining herbs on top. ENJOY :)

emily barker