This is a refreshing salad ideal for a summer’s lunch or a starter. It is very quick to assemble, even doing the charred red onion which only takes minutes.
take off the skin and cut the red onion into quarters top to bottom and separate the layers. put these curved side up onto a hot dry frying pan and char for 5 mins, pressing with a fork during the charring. Remove from the heat and put to one side.
chop the walnuts into small pieces and put to one side
chop the watermelon into small bite size cubes and put to one side.
Now assemble the salad
Put the rocket leaves into a salad bowl followed by the charred red onion, followed by the walnuts and the water melon
slice the vegan cream cheese into small bite size pieces and scatter them all over the salad.
finally, drizzle the salad with extra virgin olive oil and a balsamic glaze