First Courses Main Courses Desserts Christmas Baking Veg and Veggie

Watermelon, feta, cucumber and mint salad

Ingredients

  • ½ cucumber
  • ½ small watermelon, peeled, deseeded and cut into 2cm (¾in) cubes
  • 200g (7oz) good-quality feta cheese, crumbled into small cubes
  • 50g (2oz) pitted black olives in oil, halved
  • 1 small bunch of mint, chopped


FOR THE DRESSING

  • 4 tbsp olive oil (or oil reserved from the olives)
  • juice of ½ lemon
  • salt and freshly ground black pepper

Watermelon, feta, cucumber and mint salad

THIS IS MY FAVOURITE SALAD at the moment – fresh, full of flavour and crunchy texture. Any small black seeds left  in the watermelon  after deseeding can be eaten, although  I prefer to remove the larger ones. This delicious salad is best made and served on the same day.

SERVES 6 AS A MAIN DISH OR 10–12 AS PART OF A BUFFET

INSTRUCTIONS

  1. Peel the cucumber with a potato peeler, cut in half lengthways and, using a teaspoon, scoop out and discard the seeds. Cut into crescent shapes.

  2. Layer half the watermelon, cucumber, feta and olives in a bowl, repeat again, then sprinkle with the chopped mint. For the dressing, whisk together the oil and lemon juice, season with salt and pepper and pour into the bowl. Serve chilled.

This recipe is taken from: Mary Berry's Absolute Favourites