Watermelon, feta, quinoa, olive and pickled onion salad

A refreshing mix of sweet watermelon and salty feta with grains and fresh mint come together in this light side salad that is full of colour and flavour.

By Olivia Williamson

Serves 2
15 minutes + overnight to pickle the onion
1 pan
Beginner

Suitable for gluten-free and vegetarians

Ingredients

For the onions

1 red onion
Approx. 150ml white wine vinegar
1 tsp sugar
1 tsp salt

For the salad

1 x 250g pouch of Merchant Gourmet Simply Cooked Red & White Quinoa
1 mini watermelon, chopped into cubes and seeds removed
1 x 200g pack feta cheese, chopped into cubes
2 handfuls Kalamata olives
2 handfuls mint leaves
Extra virgin olive oil
Cracked black pepper

Instructions

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1.Prepare the pickled onions the day before. Boil the kettle. Half the onion and slice it as thinly as possible into half moons. Put the onion into a sieve or colander then slowly pour the hot water over them to quickly blanch them. Let the onion cool.

2.Dissolve the sugar and salt in the vinegar in a large jar then add the onions. They should be covered in liquid. Put in the fridge overnight.

3.Toss all of the ingredients for the salad, dress with olive oil and season with black pepper. Scatter a few tablespoons of the pickled onion on top and serve immediately.