Festive Broccoli Salad


Confession: I am totally addicted to this salad. I’ve been eating it a lot lately, testing to see which ingredient combo I like best.  It’s so good I can’t stop eating it, just as well it’s a healthy Broccoli Salad.

So this is how it went down (literally). I made it for lunch which is when I have the best light for the photographs (and just as a side note, all pictures are taken in natural light without any Photoshop whatsoever) .

Then I had some more for dinner with some grilled chicken. And then some more in a sandwich the next day, the rest disappeared so that wasn’t me, I’m a little disappointed about that, someone could have given me a heads up, like…”salads almost gone”…

But no, I had to find out the hard way, anyway…moving on.

Basically what I am trying to tell you that it might be wise to make double to avoid disappointment, you’ll thank me later.

This recipe is for four as a side dish or two for lunch and it comes together in a flash.

It’s really simple, start by soaking the cranberries in warm water. They plumb up nicely like this but still keep that great chewy texture they have.

Then you caramelize the pecan nuts which are a divine mini recipe by itself. I dare you not to eat any while making these.

As these cool, you steam the broccoli florets for just 3 minutes in the microwave. I have one of these microwave steamers that I just couldn’t live without. You rinse them under cold water and drain.

The rest of the ingredients are then added and tossed with the delicious simple dressing.

⏰ Prep time : 15 minutes

🍝 Cooking time : 15 minutes

🍴 Serves : 4



  • 1 large head of Broccoli, cut into florets
  • 1/2 cup of pecans
  • 1 tablespoon sugar
  • 1 tablespoon butter
  • pinch of salt
  • 1/3 cup dried cranberries
  • 1/3 cup pomegranate arils,  reserve some to scatter on top before serving
  • 4 oz. chopped cooked ham
  • 4 oz. grated aged cheddar, coarsely grated or finely chopped
  • 2 tbsp. chopped chives
  • 2 tbsp. chopped parsley, (1 tbsp. goes in and the other on top)
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • a good squeeze of lime juice
  • 2-3 tbsp. milk
  • 1 teaspoon sugar
  • salt and pepper



  1. Start by soaking the cranberries in warm water.
  2. Then heat a small pan on medium heat and melt the butter. Add the nuts, salt and the tablespoon of sugar.
  3. Keep stirring until sugar is caramelizing and the nuts are golden.
  4. Transfer to a plate lined with a piece of parchment paper and make sure to separate the nuts or they will form clusters.
  5. Steam the broccoli florets for three minutes, rinse under cold water and drain very well.
  6. For the dressing mix the sour cream, mayonnaise, milk, lime juice, sugar and season with salt and pepper.
  7. Drain the cranberries and pat dry with kitchen paper.
  8. Toss all the remaining ingredients over the broccoli and mix carefully.
  9. Add the dressing and toss again.
  10. Place all on top of some salad leafs on a big platter to serve.
  11. Sprinkle with the pomegranate seeds and some parsley.




If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

…and remember sharing is fun!






Endive Salad with Grilled Peaches, Feta and Boursin Dressing


PicMonkeyEndive Salad with Grilled Peaches, Feta and Boursin Dressing.jpg


The end of Summer is here. And with that sadly also the end of Peaches and Nectarines.

I have broken the promise I made to myself to make tons of peach recipes this summer, but I didn’t nearly make as many as I had planned originally. I’ve eaten tons of peaches obviously (and very grateful) but not as many recipes as I had hoped for. The summer has passed by so quickly that I’m almost freaking out about the peaches coming to an end.

Note to self: freeze some peaches before they’re all gone!

So before it’s too late here’s one salad that it fun, delicious and crunchy with feta cheese and juicy grilled Peaches. And so simple with just a few ingredients.

Since endive aka chicory can be a little bitter, what better way to compensate that than to add some juicy grilled stone fruit.

And then there’s the Boursin dressing, seriously a joy for life! And one that will go with anything, or even as a dip or over baked potatoes. I could keep going for a while.

Basically this salad covers it all,  savoury,  sweet, bitter, crunchy, acidic, juicy……YUM!




⏰ Prep time: 10 min.

🍲 Cooking time: 10 min

🍴 Serves : 4 as a side



  • 4 endive spears, gently cleaned
  • 2 large peaches
  • 4 oz. feta, cubed
  • some parsley
  • Boursin dressing
  • chili flakes




  1. Cut off the bitter ends from the endive spears, pull off some leafs and leave them whole.
  2. Chop the remaining endive and arrange on a platter.
  3. Heat a griddle pan.
  4. Cut the peaches in half and remove the stone.
  5. Cut into wedges, about 4 to 8, depending on the size of the peach.
  6. I didn’t need to oil my peaches because I have a very good non stick griddle pan, but if you prefer, gently brush the peach wedges with a little olive oil.
  7. Place the wedges on the griddle pan and grill for 4 minutes approximately on each side. Do not turn or touch during cooking because the griddle stripes will mess up, just flip over once and that’s it. I do this with the tip of a knife.
  8. Place the warm peaches on the endive salad.
  9. Scatter over the feta cubes.
  10. Sprinkle over some parsley leaves.
  11. Sprinkle with some chili flakes
  12. Dress with the Boursin dressing just before serving.





  • 1/2 Cup cream cheese at room temperature
  • 1/2 Cup Buttermilk
  • 2 teaspoon lemon juice
  • 1 tsp. honey
  • 1 garlic clove, minced
  • 1teaspoon Worcestershire sauce
  • 1teaspoon dry mustard
  • 2 teaspoon parsley, chopped
  • 2 teaspoon chives, chopped
  • 1 teaspoon dill, chopped
  • 1 teaspoon basil, chopped
  • 1 teaspoon savory, chopped (optional)
  • salt
  • black pepper


  1. In a bowl mix cream cheese and buttermilk until smooth.
  2. Peel and grate the garlic on a mandolin or crush. Add to the bowl.
  3. Then add the Worcestershire sauce, dry mustard, lemon juice, honey and herbs and mix with a small spoon.
  4. Add a little milk if it is to thick, you need to be able to pour the dressing.
  5. Season with salt and pepper.
  6. Place in the fridge and let the flavours develop.



Myra XO



……………..and remember to share with friends and family……………….

Grilled Spring Zucchini with Peas, Lemon and Feta.

Grilled Spring Zucchini with Peas, Lemon and Feta 00.jpg

This has to be the ultimate summer salad. I’ve completely fallen in love with this dish and I have eaten it at least 6 times in the past few weeks. I  make double for lunch the next day every single time because I just can’t resist. The combo is just…..I mean, garlic, lemon zest, feta, grilled zucchini and then the sweet peas.

And I know it’s not summer yet but with 31° (88° F) outside, I think we can call it summer, after all it’s just a technicality.

You can prepare the Grilled Zucchini Salad with Peas, Lemon and Feta ahead of time and bring it back to room temperature before serving or,  serve it warm or cold. It all works. It’s super simple to make and the flavours are simple irresistible. This would be amazing for your next Bbq too. Grilling the Zucchini on an open fire will enhance the flavours and make this dish even more amazing. Your friends and family are going to love it!

Grilled Spring Zucchini with Peas and Feta2

Gluten free √

Vegetarian √

Serves 4 as a side or 2 as a main dish.


  • 3 Zucchini
  • 1 cup frozen peas
  • 4 oz. Feta in one piece or little Feta balls
  • zest and juice of half an organic lemon
  • 2 garlic clove, peeled and grated
  • a small handful fresh mint
  • 3 tbsp olive oil
  • salt and pepper



  1. Wash the zucchini and trim the ends. Cut lengthwise into 1/2 cm or 1/4″ slices.
  2. Heat a griddle pan and when hot, cook the zucchini for about three minutes on each side. Only turn them once so you get beautiful “grilling stripes”.
  3. Remove from the heat and cut the slices in half, place them on  a serving plate.
  4. Boil some water in a large pan and blanch the peas for about five minutes until just tender.
  5. Remove from the heat, drain and refresh under cold water.
  6. Sprinkle them over the zucchini.
  7. Heat the olive oil in  small pan over medium low heat and cook the garlic very gently for a minute or so until just fragrant.
  8. Pour over the veggies and let it cool down a bit.
  9. Next grate the lemon over the salad and then squeeze out the juice of half a lemon over it too.
  10. Season with salt and pepper.
  11. Sprinkle over the feta and the mint leaves tearing them up a bit and leaving some leafs whole.
  12. Serve as a side or as a main course.


Myra XO

Grilled Spring Zucchini with Peas and Feta4

Grilled Spring Zucchini with Peas and Feta12.jpg


Beet Falafel Quinoa Salad Bowl with Cashew Lime dressing.

This baked beet falafel quinoa bowl with Cashew Lime sauce  is a very satisfying balanced and filling meal in just one dish. You can double the falafel recipe and freeze them for another day and just pop them in the oven until heated thru and crispy.

Beet falafel are a great twist on the traditional falafel with an earthy flavour from the beets and a fantastic colour. A great taste with an extra dose of vegetables.

They’re baked rather than fried for a healthier and oil-free recipe and served on a bed of quinoa and a mix of delicious greens and veggies. 

I actually always bake my falafel to keep them healthy but if you prefer to fry them that’s fine too. 



Dairy free

Ref. sugar free

Egg free


Serves: 4



  • ½ cup dry chickpeas, soaked overnight then drained
  • 1 large raw beet, peeled and coarsely grated (about 1 ½ cup)
  • Half a medium onion, coarsely chopped
  • 2 cloves of garlic, roughly chopped, divided
  • 2 tsp.  ground cumin
  • 1 teaspoons coriander
  • a pinch of cinnamon
  • 1 ½ tablespoons flour (or more)
  • 1 1/2 teaspoons sea salt
  • Black pepper


  • ½ cup raw cashews, soaked overnight or in hot water for 15 minutes, drained the next day
  • ½ cup unsweetened plant milk
  • 1 1/2 – 2 tablespoons lime juice
  • 1 clove garlic, peeled
  • a few drops hot sauce
  • Salt and pepper


  • 1 cup quinoa
  • 1 cucumber, sliced
  • 1 avocado, sliced
  • 4 radishes, sliced
  • A small bag of mixed salad greens
  • 25 cherry tomatoes, halved
  • carrot ribbons
  • red bell pepper slices
  • some toasted pine nuts


Pulse the chickpeas, beet, onion, garlic, cumin, coriander, cinnamon, flour, salt and pepper in a food processor until you have a rough, coarse meal that’s not quite a paste. Place in the fridge for at least 30 minutes.

Meanwhile, prepare the sauce by blending the cashews, milk, lime juice, hot sauce, garlic, pepper and sea salt until creamy. Put in the fridge to thicken and allow the flavours to blend.

Prepare the quinoa according to the package directions.

Preheat the oven to 200°C / 400°F and line a baking pan with parchment paper or foil.

Form the falafel into balls, squeezing to see if they stick together.  If they’re not sticking together,  add more flour, a tablespoon at a time, until they hold together. Shape in to balls and place on the lined baking sheet. Bake for 25-30 minutes or until the balls are crispy and browned on the outside.

Make the bowls by dividing the quinoa between four bowls and topping with the vegetables and beet falafel. Serve the sauce on the side to drizzle over.


Myra. XO 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Passion Kale Salad with Grapes


We had big plans for today to go shopping clothes for my daughter but it was soooooo cold outside, as soon as I closed the front door and we stepped into the thin freezing air it almost hurt to breathe. So we decided to call it a day after one sweater. And it was so misty you could barely see a foot ahead of you. Better to stay home on a day like this, and do some Netflix cooking and writing.

When I  look out of the window from where I am writing I can see the cars from the parking lot slowly disappearing as the mist settles down.  All the trees are officially bald now and I am glad to be inside. It gets dark so early these days. And although it’s not really salad weather, this Kale Salad is still a winter dish to me, maybe because of the dark green leafs and the red grapes.

So let me introduce you to a new couple,  Passion fruit and Kale. They say opposites attract, right?

Kale being strong, textured, dark and rough, and Passion fruit being delicate, perfumed, sweet and juicy.

These two go together so well. I wanted to find something completely different from the most obvious choices to accompany the kale, giving it sweetness and something  very different.

The addition of Grapes I love because to me they are like little explosions of sweet juice.

The nuts have had a turn in the pan with a bit of honey and salt to give them crunch and flavour. So to make a long story short, I think you’re really gonna like this one and it’s so pretty too.

The essential trick is to massage the Kale long enough for the right texture, it’s also easier to digest this way and it becomes a little softer.



Vegetarian  ✔

Gluten free  ✔

Dairy free  ✔

Ref. sugar free  ✔

Egg free  ✔


Serves 4 as a side



1  12 oz./350 gr. bag of (organic) washed and chopped Kale

juice of half a lemon

1 tbsp. Extra Virgin Olive Oil

1/4 tsp Himalayan Salt

1 tbsp. Raw Honey

freshly Black Pepper

1/2 C. red grapes cut in half

1 passion fruit. (wrinkled fruit means sweeter)


1/3 C. Walnuts roughly chopped

1 tbsp. Honey

a sprinkling of Himalayan Salt



Get out a tray and cover with parchment paper.

Put a frying pan on to medium heat. Toast the walnuts for  about three minutes until golden, add the salt and honey. Cook for an other minute or so until syrupy and sticky. Take off the heat and pour the nuts onto the tray with parchment paper. Let cool.

Put the Kale in a bowl. Add salt, lemon juice and olive oil. With very clean hands, start massaging and squeezing the kale, for about ten minutes. Until it turns darker and softer.

Spoon out half of the Passion fruit and add the tablespoon honey, incorporate in the kale salad and mix.

Place the Kale on a pretty serving dish or plate. Decorate with the grapes and nuts. Spoon the other half of the passion fruit pulp out on top of the kale salad.




Not quite what you’re looking for? How about Harvest Pumpkin Salad, baked Halloumi & Chantherelles with Maple Balsamic Vinaigrette.

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Harvest Pumpkin Salad, baked Halloumi & Chantherelles with Maple Balsamic Vinaigrette.



with Bacon,Cranberries, lentils, Maple candied Pecans…


I’ve got Pumpkin on my mind. Everywhere I look I see pumpkins, everything I read seems to be about pumpkins and now I can’t stop thinking about them So rather than fight it, I’d better embrace it.

No, in all seriousness I love pumpkins and I am very happy with the vast amount of Pumpkin recipes going around . In magazines, on tv and online. I have come up with a few myself and this is the first one. I had it for dinner tonight and it was so satisfying and delicious I couldn’t wait to share it. Usually I am not a fan of just having a salad for dinner because I get hungry after about an hour. But it has been two hours since I had my dinner and I think I am going to be ok until breakfast.

This salad does have a few steps to prepare but then again it is a dinner substitute so there is some work and cooking involved. But fun work….promise. And it is so pretty and delicious you could easily serve it for an informal dinner party with some freshly baked bread .




Serves 4

Ingredients for the salad;

1 lb roast pumpkin cubes

2 bags of lettuce mix, about 8 oz.

4 oz. of canned lentils, drained

Traditional Halloumi Cheese, 7 oz

14 oz. Chanterelles, gently wiped clean

1 large red onion, peeled cut in half and into slivers

1/3 C. Parsley leafs whole

1/4 C.  dried Organic Cranberries, soaked for at least 30 minutes

1/2 C. Bacon in smallish dice, (omit for vegetarians)

1/2 C. Maple candied All Natural Roasted Pecans (Unsalted)

Maple Balsamic Vinaigrette


Roast pumpkin cubes;

Pre heat oven to 350 ° F/ 180 ° C

1 lb. fresh cubed Pumpkin, peeled and seeds removed

1/4 tsp. pumpkin spice mix

1/4 tsp. ground cumin

1/4 tsp. sweet smoked paprika

1/4 tsp. Himalayan salt

2 tsp. olive oil

Toss everything together and place on a baking tray covered with parchment paper. Roast for 20 minutes. Toss pumpkin half way thru cooking.

Remove from oven and let sit at room temperature.

Maple candied Pecans;

1/2 C. All Natural Roasted Pecans (Unsalted)

2 tbsp Maple Syrup

Toast the pecans in a dry frying pan for 2 minutes until pecans smell toasted. Add the maple syrup and cook for two more minutes, until syrup has reduced and all is sticky and deep golden brown. Transfer the pecans to a plate covered with parchment paper. Immediately separate the pecans with two forks. Let cool completely.

Warning: Caramel of any kind gets extremely hot so do not touch with your fingers or taste it!!!

Maple Balsamic Vinaigrette;

2 tsp. prepared Dijon mustard

4 tsp. Maple Syrup

3 tbsp. Thick Balsamic Vinegar

6 tbsp. olive oil

salt and pepper

Whisk the first three ingredients together until well blended and slowly add the olive oil until emulsified. Add a salt and pepper.


Before we start with the chanterelle and Halloumi it is time to prepare the salad plates first. Or salad platter, which ever you prefer. Place like this

1  Salad leafs

2 onion slivers

3 roast pumpkin cubes

4 lentils

5 parsley leafs

Now back to the chanterelle. Heat a frying pan over high heat and add the bacon dice, cook over moderate heat until really crispy, remove from pan and set aside in a small bowl.

Remove some of the fat from the pan if necessary and put it back on the heat. Add the chanterelle and cook on high heat for about four to five minutes until golden brown. Remove to a plate and put the pan back on the heat. Add the Halloumi slices and bake in a dry pan for about 1 and a half minutes on each side until crispy and soft.

Divide  the chanterelle carefully over the salad, scatter with the bacon and add the baked Halloumi slices. Decorate with the maple candies pecans and cranberries and serve straight away with the Maple Balsamic vinaigrette.



Quinoa Tabbouléh with Chickpeas and Pomegranate Seeds




Quinoa is such a versatile grain, I love it! It’s cooked in minutes and basically you can do anything you like with it once it’s cooked. Plus point; it freezes really well too. Just put it in a zip lock bag in the freezer and scoop out what you need.

During the Summer, when it’s too warm to eat hot dishes I like making salads like these, where there is some sort of grain involved and you have your veggies and carbs in one dish.




Tabbouleh is a middle eastern dish usually made with Bulgur, a kind of dried cracked wheat, but I like to use Quinoa instead since it has a lot more protein, less carbs and more fibre. Also it’s Gluten free.  Quinoa to me is a super grain, the seeds grow on large feather like branches and can be black, red or white. In Inca quinoa means “mother grain”, and I can see why.

However when you cook Quinoa it is very important that you rinse the seeds very well before cooking since they are covered in saponin, a bitter substance that works like a natural insect repellant for the plant.


Vegan ✔

Vegetarian  ✔

Gluten free  ✔

Dairy free  ✔

Ref. sugar free  ✔

Egg free  ✔


Serves 4 as a side dish



1 1/2 C. Quinoa

3 C. vegetable Stock

1 can of chickpeas, drained

1/2 C. Pomegranate seeds

1/4 cup freshly squeezed lemon juice

1/4 cup good olive oil

Himalayan salt

Freshly ground black pepper

1 cup minced scallions, white and green parts

1 cup chopped fresh mint leaves

1 cup chopped flat-leaf parsley

1  cucumber, unpeeled, seeded, and medium-diced




Cook the Quinoa according to package instructions or;

Wash the Quinoa thoroughly and put in a pan, add the stock. Bring to a gently boil and cook with the lid on the pan for about 10 – 12 minutes , taste and check  to see if the Quinoa is done.

Place the Quinoa in a large bowl and let it cool before adding the chickpeas, pom seeds, scallions, cucumber, herbs, oil, lemon juice, salt and pepper. Toss and serve either cooled or at room temperature.

Tip: Sprinkle over some toasted Pistachios for extra crunch.



Myra XO


Quinoa Tabbouleh1

Looking for more great recipes to try?  Be sure to check out this Watermelon Salad



Beet Salad


Prep time …. 5 MINUTES

Serves 4 as a side dish

Cane Sugar Free  Egg Free  Gluten Free Vegetarian


This is such an insanely pretty colored dish. I always serve it either with meatballs or steak for some reason. I think it just goes really well with meat I guess.

I always try to save some for lunch the next day but I rarely succeed. You’ll see for yourself.

The great thing is that you use the vacuum packed beets, so it takes 5 minutes to make, how great is that? Ok, here we go….set the timer.



1 lb. pack vacuum packed cooked beets

1/4 C. greek yoghurt

1 tbsp honey                   IMG_0750

salt and pepper

1 tbsp. chopped parsley

1 tbsp. chopped dill

4 spring onions, sliced into fine rings (reserve some for decorating)

2 tbsp pickle juice



Open and drain the beets. Cut in slices or chunks. Put in a bowl.

Add the remaining ingredients. Toss. Sprinkle over the remaining spring onions. Serve.





Buddha Bowl Breakdown & Buddha Sauce


💚Buddha Bowl Breakdown & Buddha Sauce✨


Some things disappear as quickly as they come. But the Buddha Bowl is doing exceptionally well. It’s been around for a while now and I think it’s here to stay.

I know that I am going to keep on making them, probably for the rest of my life.

When I cook dinner in the evening I always think, Ooh  I’ll save that for my Bowl tomorrow. I don’t understand why it has taken so long to become popular. It’s basically left overs made pretty in a bowl.

That’s why I am calling this the Buddha Bowl Breakdown, because it is more of a “how to”  in general than one specific recipe. It all depends on what you have left in the fridge and what you are in the mood for.

For me it is super easy, since I always have cooked grains in the freezer as well as various beans. I am not such a fan of canned beans, I can always taste the can. I wonder if anyone else has this problem because I have the same with canned tuna. I love tuna but I always really need to air it before I prepare it. Anyway, drifting off here…

I have divided the ingredients in groups and you can mix and pair as you like. I highly recommend the Buddha dressing, because it is simply delicious.


⏰ Prep time: 20-30 min.

🍉 Serves: dressing makes about 1 1/2 cup


Buddha Dressing:

1 tbsp. Olive oil

1/2 C. cooked Chickpeas

1/2 C. Water (more or less)

1/4 C. Apple cider vinegar

2 tbsp. Tahini paste

1 Garlic clove, peeled and grated

juice of 1/2 a Lemon

1 tsp. Sriracha sauce

1 tbsp. Agave syrup

1 tsp. prepared Mustard

2 tbsp. Nutritional Yeast (optional)

1 tsp. Turmeric



Blend all the ingredients in the food processor until smooth. Keeps for about 5 days in the fridge.




Ingredients Buddha Bowl:


All types of salad leafs and greens, Spinach, Watercress, Lettuce, Cabbage,Kale…


Cooked brown rice, Corn, Cooked Millet, Kasha, Kamut, Quinoa, Whole grain Pasta, Sweet potato baked or boiled…


Either, raw, steamed or grilled such as;

Asparagus, Onions, Green beans, Avocado, Carrots, Red Peppers, Zucchini, Tomatoes, Cucumber, Beets, Radish, Chicory, Leek, Celery…


Cooked or grilled; Chicken, Fish, Eggs, Tofu, Tempéh, Beans, Lentils, Edamame, Chickpeas… Any of these beans can be sprouted for a few days, in advance.


Parsley, Dill, Chives, Cilantro, Tarragon, Mint, Basil…

Healthy Fats

Nuts, Seeds, Avocado, Olives…





Hail to the Buddha Bowl!

Watermelon Salad



Vegetarian Gluten FreeEgg Free Cane Sugar Free

Serves 4

Whenever I go the market and see Watermelons, I feel as thought Summer is really almost here. After a long Winter of rain, some snow and a lot of storms. At last we can enjoy all the things Spring has to offer, and soon Summer.  For me it is mostly the fruit I look forward to. Here where I live in Holland (in the country side), we don’t get Watermelons all year round like in some of the bigger cities. And I am ok with that.

I like eating what the  seasons have to offer, for me it feels like the right thing to do. So it’s really exciting when I see a Watermelon for the first time in season. Not only are they delicious but apparently very healthy too. They are full of Lycopene which is a carotenoid  good for heart health and bone health. They also contain Citrulline. Citrulline is an amino acid that is converted by our kidneys into arginine. The flesh of a watermelon contains about 250 milligrams of citrulline per cup.  Arginine can help improve blood flow and there’s also some preliminary evidence from animal studies that greater conversion of Citrulline into arginine may help prevent excess accumulation of fat in fat cells. Hello?


2 bags of Arugula

1 small watermelon, peeled and diced

4 oz. Feta cheese

1  onion, peeled and sliced as thin as you can



a bunch of fresh Mint. Pick of the leafs, thow the stems away.

1/2 C. Pomegranate Seeds

1/4 C. toasted Pine nuts

1 tbsp. Chia seeds

1/4 C. extra virgin olive oil

juice of one lemon



Star of by putting the onion in a bowl with the juice of half a lemon and leave for about 15 minutes. This will take away the sharpness of the onion.

Arrange the Arugula on a platter. Scatter over the Watermelon. Then the drained onions.

Crumble over the Feta. Then tear the Mint leafs up a bit and sprinkle over the salad tucking the leafs in between the pieces of Watermelon.

Then scatter over the Pomegranate seeds, the Chia seeds and the Pine nuts. Serve drizzled with the olive oil and the remaining juice of the lemon.