At this time of year, we can’t get enough of salads made with ripe, in-season fruit and vegetables. The brighter, juicier and more colourful, the better. We also have a soft spot for anything that mixes sweet and salty, which is exactly why this watermelon, feta and mint salad works so well. Serve as a light lunch or a side with grilled chicken, lamb, or fish.

Tips: Let your feta sit out for about 15 minutes before adding it. This step allows the cheese to soften, making it creamier. Salt draws water from the fruit, so don’t add the feta and dressing too early, or it will create a pool of pink liquid at the bottom of the bowl. Taste the watermelon before adding the honey, as a very sweet melon may not need it.

Prep: 15 minutes | Serves: 6

Ingredients

• 1.2kg seedless watermelon, chilled
• 250g feta
• ½ cup fresh mint leaves
• ⅓ cup pumpkin seeds, toasted
• 1 small cucumber, sliced, optional
• Pinch of chilli flakes, optional

For the dressing:

• Juice of 2 limes
• 2 tbsp extra-virgin olive oil
• 1 tsp honey
• Black pepper

Method

1. Cut the watermelon into bite-sized chunks and place them in a large serving bowl.
2. Drain away any juice that collects at the bottom.
3. Add the cucumber, if using.
4. Whisk the lime juice, olive oil, honey and black pepper together.
5. Pour the dressing over the watermelon and toss gently.
6. Break the feta into chunky pieces and scatter it over the salad.
7. Add the mint leaves, toasted pumpkin seeds and chilli flakes.
8. Toss very lightly and serve straight away.