Watermelon and Cucumber Salad

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Chunky juicy freshness in a bowl.

This is a Fairtrade adaptation of a recipe in the Reader’s Digest "Low Fat No Fat Cookbook" together with Nigella Lawson's watermelon salad in "Forever Summer".

Serves four.

Ingredients

1
small red onion
1
FAIRTRADE lime
15 g
fresh mint
700 g
watermelon
1
small cucumber (or half a large cucmber)
50 g
Zaytoun FAIRTRADE black olives
30 ml
Zaytoun FAIRTRADE olive oil
Either
100 g
crumbled Feta cheese
Or
FAIRTRADE
Sources

Method

Skin the onion and chop fine, put the choppings into a small bowl.

Juice the lime and add the juice to the onions.

Pick, wash and chop the mint, and add to the limy onions.

Turn to coat.

Cut the flesh away from the rind of the watermelon, and chop into smallish cubes.

Wash the cucumber, then slice it into chunks the same size as the watermelon cubes.

Put the watermelon, cucumber and olives into a salad bowl.

Add the olive oil and turn to coat.

Add the red onions and their juices and turn once more.

Chill for 30 minutes in the fridge.

To Serve

Either crumble in the feta cheese and serve with good wholemeal bread, or serve with the cheese and fennel dip.