HungryForever

FETA, WATERMELON, CUCUMBER AND MINT SALAD

Unusual as this salad sounds, it really works because of the pairing of salty feta with sweet watermelon. In Greece, where it originates, they’ll often throw in some black olives too but I like the crunch you get from the toasted pecans. Don’t make this salad ahead or the salty cheese and nuts will draw the moisture out of the watermelon, making them all soggy.

Servings

Ingredients

50g whole pecan nuts
1 ripe watermelonflesh cut into chunks, any seeds and white parts discarded
1 cucumberpeeled, deseeded and chopped into chunks
200g best-quality feta cheese
extra virgin olive oilfor drizzling
leaves Small bunch of mintonly, roughly chopped
1tsp ground sumac
Juice of 1 lemon
Sea salt and freshly ground black pepper

Instructions

Break up the pecans and lightly toast in a dry frying pan with a pinch of salt until golden. Remove and lightly crush in a pestle and mortar. Leave to cool.
Place the watermelon in a serving bowl and mix in the cucumber. Crumble in the feta and mix well, seasoning with a little salt and pepper and a drizzle of olive oil. Add the mint leaves, pecans, sumac and lemon juice to taste. Toss lightly and serve.