Watermelon and Feta Salad with Mint Vinaigrette
For the dressing
8g mint leaves (no thick stems)
2 tablespoons white wine vinegar
60ml extra virgin olive oil
salt and freshly ground black pepper
For the salad
500g watermelon flesh, deseeded and cut into 3cm cubes
200g feta cheese, cut into rough 1 x 3cm rectangles
150g cucumber, peeled and cut into 1cm cubes
a few small mint leaves, to garnish
Whizz the dressing ingredients together in a blender until smooth, it will be flecked with green. Mix the melon, cheese and cucumber gently together with the dressing. Enjoy straight away or keep in the fridge for up to 4 hours. Serve in chilled glasses and garnish with the mint leaves.
Per serving between four: Total carbs: 12.7g, fibre 1g, protein 8.1g, fat 24.5g, 295kcal
This recipe is from our book Around the World in Salads published by Kyle Books copies are available here.
Photography by Helen Cathcart.