Watermelon, cucumber, green chilli, feta, mint and lime
Prep time 20 mins
Serves 4-6
“This is a knockout combination of flavours perfect for the summer table,” says chef Tom Walton. “A salad that pairs perfectly with seafood, chicken and roast pork.”
¼ large watermelon
3 limes
60ml (¼ cup) olive oil
1 tsp toasted cumin seeds, coarsely crushed
2 green shallots, thinly sliced
6 baby cucumbers, sliced in half lengthways
1 large green chilli, seeds removed, thinly sliced
3 small radishes, thinly sliced
2 handfuls mint leaves
100g marinated feta, drained
1. Cut the watermelon into wedges, about 1cm thick, and scatter on a large platter or plates. Squeeze over 2 of the limes, 2 tbsp of olive oil and sprinkle with cumin and shallots.
2. In a mixing bowl, combine the cucumbers, chilli, radishes and mint, dress with the remaining lime, olive oil and a little seasoning. Place on and around the watermelon, crumbling and scattering the feta as you go, and serve.
INGREDIENTS
METHOD
Recipe Tom Walton
