Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
426
Calories
14g
Protein
24g
Fat
46g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Honey | 1 tbsp (21g) | 64 |
| Pea | 1/2 cup (72g) | 62 |
| Watermelon | 1 cup diced (152g) | 46 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Pepita | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large fresh basil sprig
- 1/3 cup plus 1/2 cup extra-virgin olive oil plus more for brushing
- 3 1/2"-thick slices seedless watermelon, rind removed, each cut into 6 wedges for a total of 18 wedges
- 1/4 cup fresh lime juice
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
- 3/4 pound pea sprouts or watercress (tough stems removed; about 12 cups)
- 36 slices
- , cut into eighths
- 1/2 cup (4 ounces) queso fresco, crumbled
- 1/4 cup (1 ounce) shelled pumpkin seeds (pepitas), toasted
- , also known as queso blanco, is sold at better supermarkets and at Latin markets. If unavailable, mild feta can be substituted.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes