Tomato Salad with Strawberries and Dips

Ingredients

• 3 orange bell peppers
• 200 g feta (45% fat in whole milk)
• 2 Garlic cloves
• 2 shallots
• 4 tbsp Milk (3.5% fat)
• Salt
• Pepper
• 4 tbsp olive oil
• 4 tbsp Lemon juice
• 500 g watermelon (or cantaloupe)
• 250 g strawberries
• 250 g Cherry Tomatoes
• 10 g arugula (1 handful)
• 1 tsp liquid honey
• 4 tbsp grape seed oil
• 30 g Pomegranate seeds (2 tbsp)

Instructions

1. 1.

   For the paprika dip: wash, trim, and halve the bell peppers. Place on a baking sheet and roast under the grill until the skins are charred, about 10 minutes. Remove and cool for about 5 minutes, then peel off the skins and cut the flesh into pieces.

2. 2.

   Meanwhile, crumble the feta for the feta dip. Peel and mince the garlic and shallots, then blend half of them with the feta and milk to a smooth creamy consistency. Season with salt and pepper.

3. 3.

   Add the remaining shallot and garlic along with the paprika flesh to a blender, pulse until fine, adding olive oil as you go. Taste the dip with salt, pepper, and 1 tsp lemon juice. Serve both dips in small bowls.

4. 4.

   For the salad: peel (and deseed if necessary) the watermelon and cut into bite‑sized pieces. Clean, wash, and halve or quarter the strawberries. Wash and halve the cherry tomatoes. Rinse the arugula, dry, and tear into smaller pieces. Combine all ingredients in a bowl.

5. 5.

   Whisk together remaining lemon juice, salt, pepper, honey, and grape seed oil to make a dressing. Pour over the salad and toss well. Arrange the salad in a serving bowl, sprinkle with pomegranate seeds, and serve alongside the dips.