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
1 small watermelon (around 750g)
A large handful of mint leaves
2 tbsp extra-vergin olive oil
Black pepper (freshly ground)
- Slice the watermelon flesh into large triangular chunks and arrange them on a serving plate or in a bowl.
- 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