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Watermelon Feta Salad – The Ultimate Refreshing Summer Recipe

  When the summer heat hits, the last thing you want is to stand over a hot stove. This Watermelon Feta Salad is your answer — sweet, juicy watermelon paired with creamy salty feta, fresh mint, and a zesty lime dressing. No cooking. No fuss. Ready in just 5 minutes! Ingredients (Serves 4) 4 cups watermelon, cubed 3 oz feta cheese, crumbled ¼ red onion, thinly sliced 10 fresh mint leaves 2 tbsp olive oil 1 lime, juiced ¼ tsp black pepper How to Make Watermelon Feta Salad Step 1 – Prepare the Base Arrange the cubed watermelon on a large plate or shallow bowl. Scatter the thinly sliced red onion evenly over the top. Step 2 – Add the Toppings Crumble the feta cheese generously over the watermelon. Tear the fresh mint leaves by hand and scatter them across the salad. Step 3 – Dress and Serve Drizzle with olive oil and fresh lime juice. Finish with a crack of black pepper. Serve immediately while cold and fresh! Storage This salad is best eaten immediately after dressing. If you need to ...
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Cauliflower Steak with Chimichurri & Sweet Potato Mash – Easy Vegan Recipe


 

Ingredients

For the Cauliflower Steak:

1 large cauliflower head

3 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

1 tsp salt

½ tsp black pepper

For the Sweet Potato Mash:

2 large sweet potatoes, peeled & cubed

3 tbsp coconut milk

1 tbsp vegan butter

Pinch of salt

For the Chimichurri Sauce:

½ cup fresh parsley, finely chopped

2 tbsp fresh coriander, finely chopped

3 garlic cloves, minced

1 red chili, finely chopped

2 tbsp red wine vinegar

4 tbsp olive oil

1 lemon, juiced

Method

Step 1 — Preheat Oven

Preheat your oven to 220°C (430°F). Line a baking tray with parchment paper and lightly brush with olive oil.

Step 2 — Slice the Cauliflower

Remove the outer leaves from the cauliflower. Stand it upright and slice 2 thick steaks about 2.5 cm (1 inch) from the center. Save the leftover florets for another dish.

Step 3 — Season & Roast

Mix olive oil, garlic powder, smoked paprika, salt, and pepper together. Brush generously over both sides of each steak. Roast for 25–30 minutes, flipping halfway, until golden and caramelized.

Step 4 — Boil Sweet Potatoes

Boil the sweet potatoes in salted water for 15 minutes until fork-tender. Drain well.

Step 5 — Make the Mash

Mash the sweet potatoes with coconut milk, vegan butter, and a pinch of salt until smooth and creamy. Keep warm.

Step 6 — Make Chimichurri

Combine parsley, coriander, garlic, chili, red wine vinegar, olive oil, and lemon juice in a bowl. Mix well, season with salt and pepper, and let it rest for 10 minutes.

Step 7 — Plate & Serve

Spoon a generous bed of sweet potato mash onto each plate. Place the cauliflower steak on top and drizzle liberally with chimichurri sauce. Serve immediately.


Tips

Always cut the steaks from the very center so they hold together

Flip halfway through roasting for even caramelization

For extra crispiness, finish under the grill for 2–3 minutes

Add toasted pine nuts or pumpkin seeds on top for crunch

Keeps in the fridge for up to 3 days. Reheat in the oven at 180°C for best results.


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