INGREDIENTS
½ cucumber
½ small watermelon, peeled, deseeded and cut into 2cm (¾in) cubes
200g (7oz) good-quality feta cheese, crumbled into small cubes
50g (2oz) pitted black olives in oil, halved
1 small bunch of mint, chopped
½ cucumber
½ small watermelon, peeled, deseeded and cut into 2cm (¾in) cubes
200g (7oz) good-quality feta cheese, crumbled into small cubes
50g (2oz) pitted black olives in oil, halved
1 small bunch of mint, chopped
For the dressing:
4 tbsp olive oil (or oil reserved from the olives)
juice of ½ lemon
salt and freshly ground black pepper
4 tbsp olive oil (or oil reserved from the olives)
juice of ½ lemon
salt and freshly ground black pepper
METHOD
Peel the cucumber with a potato peeler, cut in half lengthways and, using a teaspoon, scoop out and discard the seeds. Cut into crescent shapes.
Peel the cucumber with a potato peeler, cut in half lengthways and, using a teaspoon, scoop out and discard the seeds. Cut into crescent shapes.
Layer half the watermelon, cucumber, feta and olives
in a bowl, repeat again, then sprinkle with the chopped mint. For the dressing,
whisk together the oil and lemon juice, season with salt and pepper and pour
into the bowl.
Serve chilled.
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