Recipe by Matthew Haigh, Group Executive Chef of Peter Rowland
1 punnet of heirloom tomatoes
1 red onion
90g wild rocket
45ml olive oil
25ml white balsamic
Cracked black pepper
1. Halve and quarter tomatoes, thinly slice red onion and roughly cut watermelon into small pieces.
2. Mix ingredients in a bowl, then add rocket and crumble feta over the top. Slightly toss.
3. Mix olive oil and white balsamic together in a separate bowl.
4. To serve salad, place all ingredients in a large bowl then drizzle with dressing. Season with sea salt and cracked black pepper and serve.
Recipe provided by Peter Rowland
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