Watermelon, Feta and Mint Salad

Name: Watermelon, Feta and Mint Salad
Prep time: 15 min
Total time: 15 min
Yield: Serves: 4
Ingredients: 1 long red chilli, deseeded and thinly sliced into rounds; 1 small handful of mint leaves; 2—3 tbsp extra virgin olive oil; juice and pared rind of 1 small lime, cut into very fine strips; 20 pitted black olives; 1 small red onion, thinly sliced into rings; 125 g /4½ oz sheep’s feta cheese or Homemade Paneer, cubed; 550 g /1 lb 4 oz watermelon, seeds removed if you like, cut into 2cm/¾in cubes; sea salt and freshly ground black pepper; warm flatbreads, to serve

Preparation info

Serves:
4

Difficulty
Easy
Ready in
15 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

This is a great summer salad with a lively combination of cooling, sweet watermelon, tangy lime juice and a slight heat from the fresh chilli — all counterbalanced by the salty sharpness of the feta cheese. Homemade Paneer works well instead of the feta, too.

Ingredients

550 g /1 lb 4 oz watermelon, seeds removed if you like, cut into 2cm/¾in cubes

Method

Put the watermelon on a large serving plate and scatter the red onion, olives, feta, mint and chilli over the top.
Drizzle the lime juice over the salad and sprinkle with the strips of lime rind. Drizzle with the olive oil, to taste, and season with salt and pepper. Serve at room temperature with warm flatbreads.