PREPARATION TIME: 15 MINUTES
1 medium red onion, halved and finely sliced
80g feta or goat’s cheese, crumbled
1/4 watermelon, cut into chunks
100g baby rocket leaves (2–3 handfuls)
1 tbsp pine nuts
1 tbsp olive oil
1 tbsp white vinegar
3 tsp lemon juice
3 tsp wholegrain mustard
1 tsp mayonnaise, plus an extra tsp to thicken, if desired
1. Combine all the salad ingredients in a bowl or on a platter.
2. To make the dressing, combine all the ingredients in a small bowl and whisk until smooth (or throw into a sealed jar and shake).
3. Just before serving, drizzle salad with dressing and toss to combine.
Recipe and images taken from Robyn Lawley eats, published by Ebury Illustrated, RRP $29.99.
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