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
For the dressing:
4 tbsp olive oil (or oil reserved from the olives)
juice of ½ lemon
salt and freshly ground black pepper
Method
Peel the cucumber cut in half length ways 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.
