This unusual but delicious salad combination makes brilliant finger food to serve at a buffet or barbecue as a shared starter, but you could also plate it individually and serve it on a bed of spinach, watercress and rocket. Watermelon is rich in lycopene and its seeds contain the antioxidantAntioxidants are substances that protect cells within the body from damage caused by free radicals. They help to strengthen the body’s ability to fight infection… vitamin EWhat it does: Acts as an antioxidant, protecting cells from damage, including against cancer. Helps body use oxygen, preventing blood clots, thrombosis, atherosclerosis. Improves wound… for healthy skin. You can use up the leftover watermelon by making the Watermelon Whiz drink (see page 176) or add it to smoothies or fruit salads.
4 tbsp pumpkin seeds
half a watermelon, rind removed, sliced into thinnish wedges
200g (7oz) feta cheese
4 tbsp black olives, pitted and halved freshly ground black pepper
1 Lightly toast the pumpkin seeds in a dry frying pan for a few minutes until they start to pop. Leave to cool.
2 Place the watermelon wedges on a large platter.
3 Crumble the feta cheese over the top and sprinkle with the olives and pumpkin seeds. Season with black pepper.
Gluten-free, wheat-free • V • Can be made in advance, but keep it chilled
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.
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