Summer watermelon, feta + radish salad with mint

I really got into eating watermelon during the sweltering summer I spent in Vancouver, when sinking my teeth into the sweet, juicy flesh became a refreshing way to cool down. This summery salad is great as a starter or light lunch, and works well with barbecued meats, too.

INGREDIENTS

500g watermelon flesh, pips removed and cut into cubes or chunks

150g feta, queso blanco or other salty fresh white cheese, diced

1/2 red onion, finely sliced

1/2 lime, juiced

freshly ground white pepper

olive oil

3 red radishes, very finely sliced

bunch mint, leaves picked over and stems removed

METHOD

Combine the watermelon, cheese and red onion in a bowl, and toss with the lime juice, white pepper and olive oil. Transfer to a plate, scatter over the radish slices and mint leaves, and serve.

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