Susie Theodorou’s watermelon and feta salad

The food stylist’s stylist Susie Theodorou celebrates her culinary heritage and life passions in a glorious new book that counts Gwyneth Paltrow as a fan.

When I was growing up, chilled watermelon was always a refreshing snack or part of a picnic lunch on the beach, eaten with hunks of halloumi, black salty olives and crusty bread. The modern fashionable watermelon salad is I suspect more of an Australian invention but as it is so good, and contains all the flavours of the Mediterranean, I couldn’t leave it out.

John Kernick

SERVES 4

675g watermelon, cut into wedges
4 tbsp extra virgin olive oil
sea salt and freshly cracked
black pepper
25g mint leaves, torn
150g feta cheese, broken into chunks
edible herb flowers, such as peppery radish or rocket
lemon juice or balsamic vinegar, to serve

1. Using a sharp knife, cut away the green skin and rind from the watermelon up to where the white flesh starts to turn pink (or you can leave a hint of green if you prefer).
2. Slice the flesh into 1.5cm thick triangles and layer on a large serving platter. Drizzle with olive oil, season with salt and pepper and sprinkle over the mint, feta and herb flowers. Finish with a squeeze of lemon juice or a splash of balsamic vinegar.

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