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
- 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.
- 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