Watermelons cubes
|
450 g |
---|---|
Tomatoes, diced
|
225 g |
Cucumbers, diced
|
150 g |
Red onion, thinly sliced
|
½ |
Red chillies, finely chopped
|
1 tbsp |
White cheese cubes
|
200 g |
Olive oil
|
3 tbsp |
---|---|
Lime zest, unsprayed
|
1½ tsp |
Lime juice, freshly pressed
|
1½ tbsp |
Sea salt
|
¼ tsp |
Fresh coriander, roughly chopped
|
7 g |
Cutting watermelon into cubes is simple. Start by slicing off the ends so you have two flat surfaces to rest the melon on. Then, use the knife to cut off the rind, working your way around the melon in turns. Once that’s done, simply cube the melon according to the size you prefer.
The mint and feta combination is the most classic way to make a watermelon salad but other interpretations are worth trying. Swap out the feta, add thinly sliced shallots, toasted cashews, finely sliced chilli and a fish sauce dressing and you have a Thai-style salad with depth of flavour. Alternatively, make it vegan by using soya marinated tofu instead of feta cheese and adding some toasted nuts – the sweetness of the watermelon contrasts the saltiness of the tofu in a similar way to using feta.