This recipe is a mix of flavours, the sweetness of the watermelon is meant to pair well with the salty feta and fresh mint. The key is to have an ice-cold watermelon, so keep it in the fridge for a few hours before making this salad.

Recipe from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

Ingredients

1 small watermelon (around 750g)

100g feta

A large handful of mint leaves

2 tbsp extra-vergin olive oil

Black pepper (freshly ground)

Method

  1. Slice the watermelon flesh into large triangular chunks and arrange them on a serving plate or in a bowl.

 

  1. Roughly chop the feta into cubes and sprinkle them over the fruit. Add a large handful of mint, drizzle over the olive oil and season with some freshly ground black pepper. Serve immediately

Serves 4 as a starter

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