Juicy watermelon, rich olives and salty feta…the fresh, summery ingredients in this salad are delightful together. Enjoy as a barbecue side dish or package up for a picnic.
Preparation time: 20 minutes
Cooking time: none
Total time: 20 minutes
- ½ red onion, thinly sliced
- ½ Waitrose & Partners Watermelon
- 1 cucumber
- 20 pitted Kalamata olives, torn in half
- 100g feta, crumbled
- 4 tbsp extra virgin olive oil
- 4 tsp red wine vinegar
- 5 mint leaves, finely shredded
- ¼ tsp dried oregano
- Put the sliced onion in a bowl of cold water and leave to soak while you prepare the remaining ingredients. Carve the watermelon lengthways into three wedges, then cut away the skin and slice into 1½cm-thick pieces. Halve the cucumber lengthways and scoop out the seeds with a teaspoon, then slice into half-moons about ½cm thick.
- Arrange the watermelon and cucumber on 4 plates, then scatter over the olives and feta. Drain the onion and add to the salad. Drizzle each plate with 1 tbsp oil and 1 tsp vinegar; season. Serve immediately, sprinkled with the mint and oregano.
Soaking raw onion in cold water helps to tone down its pungency before it is added to a salad.
Courgette risotto torte
Got a glut of homegrown courgettes? Or just looking for something different… we think this one’s a winner!
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
- 20g Waitrose Duchy Organic Butter, plus extra for greasing
- 3 tbsp fresh breadcrumbs
- 250g Riso Gallo Organic Arborio Risotto Rice
- 1 Waitrose Duchy Organic Onion, finely chopped
- 2 cloves Waitrose Duchy Organic Garlic, finely chopped
- 400g Waitrose Duchy Organic Courgettes, grated
- 3 Waitrose Duchy Organic Large Free Range Eggs, beaten
- 50g pecorino cheese, grated
- 125g mozzarella, grated
- 25g pack basil, chopped, plus a few leaves to garnish
- Preheat the oven to 200°C, gas mark 6. Grease a 23cm loose-bottomed cake tin and sprinkle the breadcrumbs over the base.
- Place the rice in a saucepan and cover with water. Bring to the boil and simmer for 10 minutes then drain.
- In a large frying pan, melt the butter over a medium heat then cook the onion for a few minutes until starting to soften. Add the garlic and cook for a further minute. Add the courgettes and cook for 10 minutes until tender then transfer to a large bowl.
- Stir in the rice, eggs, pecorino, mozzarella and chopped basil. Spoon into the prepared tin pressing the mixture down firmly and smoothing off the surface.
- Place in the oven and bake for 25 minutes until set, golden and a little crispy on top. Allow to cool in the tin for 5 minutes then turn out and allow to cool fully. Serve garnished with basil leaves alongside a tomato and red onion salad.
Chicken & chorizo picnic pies
While these are great finger food for picnics, they also make tasty canapes – or cook up a batch for packed lunches.
Preparation time: 20 minutes
Cooking time: 20–25 minutes
Total time: 45 minutes
- 60g Cooks’ Ingredients Diced Chorizo
- 500g essential Waitrose British Chicken Thigh Fillets, diced
- 1 onion, chopped
- 1 clove garlic, chopped
- 2 tsp cornflour
- 150ml chicken stock
- 1/2 lemon, juice only
- 2 tbsp parsley, finely chopped
- 500g pack shortcrust pastry
- 3 tbsp milk
- Cook the chorizo, chicken, onion and garlic in a pan for 8–10 minutes until the chicken is golden and cooked through with no pink meat.
- Stir in the cornflour, cook for a few seconds, add the stock and lemon juice, and bring to a simmer. Take off the heat and stir in the parsley.
- Preheat the oven to 200ºC, gas mark 6. On a lightly floured surface, roll out the pastry thinly and cut out 12 x 12cm rounds. Place half the discs on a large baking sheet. Spoon some filling on top of each disc, leaving a narrow border around the edge. Brush the borders with milk, then place the remaining discs on top.
- Using a fork, press around the edges of each pie to seal, then make a little hole in the centre of each. Brush with milk and bake for 20–25 minutes until golden and piping hot. Serve warm or cold.