It’s going to be a scorcher this weekend so everybody should immediately:

1) fill their fridge with mildly alcoholic beverages;

2) invite themselves to a BBQ; and

3) go and buy a watermelon.

And if you do all these things, you might just be that awesome person who brought chilled beers and a watermelon and feta salad to the (aforementioned) BBQ. Trust me, there always ends up being too much meat and not enough anything else. Be that hero.

It’s simple, it’s healthy and it’s perfect on its own or as an accompaniment –  the salty feta and thirst-quenching watermelon make for a refreshing and surprisingly savoury flavour combo and the mint brings a bit of zing to the party.

Close your eyes and you’re mooching about on a Greek island, ouzo in hand…

Feta, watermelon & mint salad

Ingredients:

Serves 2 as a main

– 70g watercress
– 800g watermelon, skin off, seeds removed, and cubed
– 120g feta, cubed
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– few sprigs mint, roughly chopped if large leaves
– black pepper

Method:

Place the watercress, watermelon and feta in a large bowl and dress with the oil and lemon juice. Toss gently and top with the mint leaves and a few grinds of black pepper (I tend not to add salt as the feta is already very salty).

Source: Recipe and photos by pip & little blue.