Name: James Cochran's Watermelon & Feta Scotch Bonnet Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 4 ripe tomatoes; Half a watermelon; 1 tbsp Scotch Bonnet Chilli Jam; 2 tsp of soy sauce; A splash of red wine vinegar; 1 tbsp of mirin; 2 tsp of sesame oil; 2tsp sesame seeds, plus more for finishing; 2tsp sunflower seeds; Half a block of feta; Parsley, chopped

Hot & Spicy

James Cochran's Watermelon & Feta Scotch Bonnet Salad

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Author:

James Cochran

Servings

Prep Time

10 minutes

Cook Time

5 minutes

The salad of the summer has officially arrived. James Cochran loves this 15 minute salad recipe, and we guarantee you will too. Spicy, sweet, super fresh, and made with our Scotch Bonnet Chilli Jam, it's everything you could want for a go-to summer lunch.

Image of James Cochran's Watermelon & Feta Scotch Bonnet Salad

Ingredients

4 ripe tomatoes
Half a watermelon
1 tbsp Scotch Bonnet Chilli Jam
2 tsp of soy sauce
A splash of red wine vinegar
1 tbsp of mirin
2 tsp of sesame oil
2tsp sesame seeds, plus more for finishing
2tsp sunflower seeds
Half a block of feta
Parsley, chopped

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Directions

Chop tomatoes and watermelon into chunks before chucking them in a large bowl.
Mix your Scotch Bonnet Chilli Jam, soy sauce, red wine vinegar, mirin, and sesame oil into the salad.
Roast your sesame and sunflower seeds in a shallow pan over medium heat for about 5 minutes, before pouring them both into the mix.
Toss the mix about before adding half a block of feta, and finishing with a few more sesame seeds and some chopped parsley.
Serve immediately and thank us later.