Watermelon and Cucumber Salad

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

small red onion

FAIRTRADE lime

15 g

fresh mint

700 g

watermelon

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

cheese and fennel dip

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.