This is my favourite summer salad. It is colourful, healthy and easy to make twist to the traditional Watermelon Feta salad. I switched feta cheese with cottage cheese and rocket leaves with iceberg salad leaves. Reason – these ingredients have more shelf life and are easy to sourse; so you are more likely to be ready to put this together.

Feel free to be creative with your presentation – you can make discs, triangles and even simple slabs.

Ingredients:

Makes one sandwich enough for 2 persons

1. Watermelon – 2 round similar slices of 1 inch thickness, without skin
2. Cottage cheese – app. 1/2 cup. Depends on the diameter of Watermelon
3. Balsamic Vinegar – app. 2 tablespoons. Depends on the size of Watermelon
4. Pine nuts – app 1 tablespoon roasted. Depends on the size of Watermelon
5. Iceberg lettuce – app. 2 cups cold & torn in to big pieces
6. Salt & Pepper – as per taste
7. Mint leaves for garnishing

Method:

1. Arrange one slice of watermelon on a plate and layer it with cottage cheese, icegerg lettuce and roasted pine nuts.
2. Sprinkle pepper. Drizzle balsamic vinegar.
3. Now, arrange second round slice of watermelon over the cottage cheese layer.Drizzle Balsamic vinegar over the slice.
4. Garnish with mint leaves, balsamice vinegar and pine nuts.

Serve chilled. Sprinkle salt and pepper before serving.

Preparation time – 10 mins

Tips:

1. Remember to sprinkle the salt ONLY while serving or else the watermelon will loose its water content making it soggy/ soft
2. Instead of pine nuts, we can also use almonds or walnuts
3. Add some mint leaves to the layer for extra freshness to the salad
4. For extra servings, prepare more rounds in similar way