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James Cochran's Watermelon & Feta Scotch Bonnet Salad
Servings
2
Prep time
10 minutes
Cook time
5 minutes
The salad of the summer has officially arrived. James Cochran loves this 15 minute salad recipe, and we guarantee you will too. Spicy, sweet, super fresh, and made with our Scotch Bonnet Chilli Jam, it's everything you could want for a go-to summer lunch.
Ingredients
-
4 ripe tomatoes
-
Half a watermelon
-
1 tbsp Scotch Bonnet Chilli Jam
-
2 tsp of soy sauce
-
A splash of red wine vinegar
-
1 tbsp of mirin
-
2 tsp of sesame oil
-
2tsp sesame seeds, plus more for finishing
-
2tsp sunflower seeds
-
Half a block of feta
-
Parsley, chopped
Directions
1
Chop tomatoes and watermelon into chunks before chucking them in a large bowl.
2
Mix your Scotch Bonnet Chilli Jam, soy sauce, red wine vinegar, mirin, and sesame oil into the salad.
3
Roast your sesame and sunflower seeds in a shallow pan over medium heat for about 5 minutes, before pouring them both into the mix.
4
Toss the mix about before adding half a block of feta, and finishing with a few more sesame seeds and some chopped parsley.
5
Serve immediately and thank us later.
Recipe Note
Add even more Scotch Bonnet Chilli Jam into the mix for a super spicy salad!
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