Watermelon and nectarine salad with sumac dressing
Serves: 3-4 as a light lunch
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Watermelon and nectarine salad with sumac dressing
Extra virgin olive oil is a great flavour enhancer in salad dressings. Here, its robust pepperiness contrasts citrussy sumac spice
Serves: 3-4 as a light lunch
Prep time: 20 minsTotal time: 
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Nutritional information (per serving (1 of 3))
Calories
351Kcal
Fat
23gr
Saturates
7gr
Carbs
26gr
Sugars
26gr
Fibre
3gr
Protein
10gr
Salt
1.7gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 20g pine nuts
- ½ baby watermelon, rind removed (450g prepared weight)
- 3 ripe nectarines, halved, stoned and cut into wedges
- 1 x 80g bag spinach, watercress and rocket salad
- 100g feta
For the sumac dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1½ tsp clear honey
- 1 small garlic clove, crushed
- 1½ tsp sumac, plus extra to serve
- 2 tsp chopped fresh oregano
- ½ tsp fine salt
Step by step
- Toast the pine nuts in a dry frying pan over a medium-low heat, shaking the pan regularly, until golden. Remove from the heat and set aside to cool. Meanwhile, whisk together all the ingredients for the dressing in a large bowl, then season to taste with plenty of black pepper and set aside.
- Cut the watermelon into bite-size triangles and add to the bowl of dressing with the nectarine wedges and salad leaves. Gently toss everything together to combine, taking care not to break up the fruit. Spoon onto a large serving platter, then crumble over the feta and scatter with the toasted pine nuts. Sprinkle over a little extra sumac, then serve straight away.
