Watermelon Greek Salad

200g Block Feta 2 Rosemary Sprigs, leaves picked and finely chopped 1/2tsp Oregano Finely Grated Zest of 1 Lemon 40g Pomegranate Seeds Pinch Chilli Flakes 100ml Extra Virgin Olive Oil

For the salad

1⁄2 Red Onion 250g Watermelon, rind removed
Pinch Garlic Granules
Pinch Chilli Flakes
2 Large Tomatoes
80g Mini Cucumbers
40g Kalamata or Black Olives

Begin by marinating the feta.

Carefully slice the block into 4 rectangles, then halve diagonally to make 8 triangles and put in a small container.

Mix together the rosemary, pomegranate seeds oregano, lemon zest, chilli flakes and oil, then pour it over the cheese, ensuring each piece is covered with the flavoured oil.

Leave to marinate for at least 1 hour or ideally overnight. Finely slice the red onion and put in a bowl of cold water (this removes some of its raw astringency).

Spoon out the watermelon into triangles the same size as the cheese, then evenly sprinkle with the garlic, chilli and a pinch of salt.

You can use the white of the watermelon rind too, it’s packed full of goodness, and adds an extra crunch!

Slice the tomatoes and cucumbers on a roll cut, then dress with some of the feta marinade and arrange on a platter. Top with the olives, salted watermelon and feta slices and serve with an extra drizzle of the oil.

Ingredients

• Feta

• Rosemary

• Oregano

• Lemon

• Pomegranate

• Chilli Flakes

• Extra Virgin Olive Oil

• Beef Stock

• Rhubarb

• Onion

• Watermelon

• Garlic Granules

• Tomatoes

• Cucumbers

• Black Olives