Watermelon and Bean Salad with Balsamic dressing – Delicious on a hot day to cool you down!
Watermelon is a great to indulge in during the hot weather with its staggering water content of 92%! It’s also chock full of antioxidants so, it can help lower inflammation and oxidative stress. If you need any other reason to reach for a cooling slice it’s also great for your skin and hair, containing both vitamin C and A. Vitamin C helps your body make collagen, a protein that keeps your skin supple and your hair strong and vitamin A helps create and repair skin cells, preventing dry, flaky skin.
Half a Medium ripe watermelon
250-300g green beans (ends trimmed, if long green beans, cut in half)
Large Handful of green leaves (such as baby spinach, rocket or mixed salad leaves)
50g feta (optional)
1/3 cup balsamic vinegar
Optional – small handful of toasted pumpkin seeds or pine nuts
In a small saucepan place the vinegar over a low heat, reduce until slightly thicker and you have about 1tbsp of dressing. Set aside.
Scoop your water melon into water-melon balls or cut into small cubes or triangles. Set aside.
Bring a medium pot of water to the boil and lightly cook your beans until just tender. Drain and refresh under cold water to stop the cooking process, completely drain and set aside.
To assemble, use a large serving bowl (or individual plates), layer with your choice of green leaves, water-melon balls/pieces and green beans. Top with crumbled feta (if using) and drizzle with balsamic dressing just before serving.
Optional – sprinkle with toasted pumpkin seeds or pine nuts. Delish!
Tip – to see if a watermelon is ripe. Hold it close to your ear and knock on the watermelon, it should sound hollow, and be firm on the outside, not soft/mellow.