I’m all for a salad with substance.  A salad that can hold the spotlight as the main meal.  I adore the classic watermelon and feta combination but I’m afraid it will only ever be a side dish.  A few additions and you have yourself a delightfully fresh, crunchy and satisfying main meal.  The additions to the classic are simple: chicken, olives and my new discovery, crunchy tri sprouts. It’s a mix of mung, chickpea and lentil sprouts.  A lovely addition that adds dietary fibre and protein to the salad.  For those that are vegetarian, the salad would work beautifully without chicken as well.  Add a simple dressing and you’re good to go!

Watermelon, chicken and sprouts salad

Serves 2

Ingredients

2 cups watermelon, peeled and cubed

100 grams feta, cubed

1 cup crunchy tri sprouts

1/4 cup sliced olives (I used kalamata)

200 grams shredded/sliced cooked chicken (optional)

pepper

Dressing

1.5 tablespoons extra virgin olive oil

3 teaspoon red wine vinegar

Steps

Mix all salad ingredients together.  Mix dressing together and pour over salad.  Easy as that!