Serves 4

This is an unlikely sounding salad, but it's surprisingly refreshing. Sometimes it's dressed with olive oil and onions, the feta can be fried in olive oil first - there are many variations, but it's perfect for summer however it's done.

This is an unlikely sounding salad, but it's surprisingly refreshing. Sometimes it's dressed with olive oil and onions, the feta can be fried in olive oil first - there are many variations, but it's perfect for summer however it's done.

I prefer to keep it simple with barrel-aged feta just scattered on to the melon with some torn mint leaves. If you want to make a dressing, mix the juice of a lemon with 5-6 tablespoons of olive oil and a few finely chopped spring onions.

Watermelons vary enormously in size, so you'll have to judge how much to use depending on the numbers you're serving.

1 small or half a large watermelon
120-150g barrel-aged or good quality feta cheese
A small handful of mint leaves, washed in cold water and drained

Peel the watermelon with a sharp, serrated knife, cutting away any white flesh (see preserved watermelon recipe, below, for a good way to make use of the white flesh).

Cut the red flesh into rough 2cm chunks and place in a serving bowl. Tear the mint leaves and mix with the melon. Cut the feta into slightly smaller chunks, scatter over the melon and serve.

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