Recipe extracted from Healthy Kelsi Travel Kitchen: Plant-based recipes from around the globe by Kelsi Boocock
This is a particularly refreshing summer salad inspired by my Europe adventures. Watermelon pairs perfectly with the salty feta and sour vinegar. It’s the perfect dish to bring along to a barbecue or dinner party.
Gluten free | Nut free
Serves 4
10 minutes
Ingredients
½ medium watermelon, cut into cubes
100 g plant-based feta, cut into cubes
½ medium cucumber, thinly sliced
½ red onion, sliced
Handful of mint, thinly chopped
1 Tbsp balsamic vinegar
Method
Combine all the ingredients in a bowl and mix to combine.
Recipe extracted from Healthy Kelsi Travel Kitchen: Plant-based recipes from around the globe by Kelsi Boocock
(RRP $49.99, published by Bateman Books, now available)
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