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Y R T PA E IM T
WORDS AND PICTURES BY MARYANNE HALL, FOOD AND COOKERY MANAGER
With lockdown retreating and friends hopefully calling round – we think it’s high time for a summer party! The mood is lifting and it’s time to celebrate! Share and enjoy all the delicious recipes on offer, to help bring everyone back together in style. Our watermelon, feta and pumpkin seed salad is a perfectly fresh and zingy accompaniment to liven up any barbecue dish or savoury summer pie. (Violife Greek White Block and Green Vie Greek Style are both incredible ‘feta’ alternatives – non-vegan friends definitely won’t know the difference!) The pizza twister is the ultimate sharing dish! Light fluffy dough with balsamic-glazed vegetables and lashings of melty vegan cheese. And whatever else you do, make our strawberry galette – simple, beautiful and gorgeous. Guest chef for this month is the fantastic Bianca Zapatka – Germanbased author, food stylist & photographer, recipe developer and blogger/Instagrammer with more than 692K followers on the platform!
Watermelon, Feta & Seed Salad Serves 2 | 5-10 minutes
l 400g watermelon, cut into (roughly) 1 inch chunks l 70g vegan feta (approx.), crumbled (we used Violife Greek White Block) l 8-12 black or Kalamata olives l ½ red onion, finely sliced into rings l 50-60g rocket or mixed leaves
l 2 handfuls (approx. 10g) fresh mint leaves, finely chopped plus extra for decoration l 2 handfuls toasted mixed seeds (shopbought for speed) l Drizzle extra virgin olive oil l Salt and black pepper to taste
1 Arrange all of the ingredients on a large serving plate in any way you fancy. 2 Drizzle over olive oil and season. Voila!
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