• 1/2 watermelon, chilled
  • 150 gm Danish feta cheese
  • 3 sprigs fresh mint leaves, sliced finely
  • Seeds and nuts of your choice

Dressing ingredients

  • 1/2 lime, juiced

Author of this recipe

Frances Tolson

Frances Tolson

Amateur cook

I’ve been connected to vegetables my entire life. Some of my best childhood memories are working on my family’s vegetable farm, eating the freshest watermelons, hiding under cabbage leaves and... Read more
Total votes: 10
When I buy a watermelon, I like to buy it whole and uncut. Half a watermelon sliced on a platter disappears relatively quickly particularly amongst teenagers.  
As for the other half, here is an interesting idea that gives another dimension and use for the classic watermelon. Partnered with a squeeze of fresh lime juice, fresh mint, crumbled feta and a sprinkling of nuts, it's sure to get tongues wagging.  


Cut the half watermelon into half again so you have two quarters. Cut the flesh horizontally and vertically to form 'watermelon sticks' that are still attached to the skin.  Cut across the flesh to form dice and slide into a bowl. Repeat until all the flesh is in the bowl.
Add mint to the watermelon.
Drizzle the watermelon with the lime juice and combine gently.
Crumble the feta over.
Scatter with nuts and seeds.

Tips from the author

For the seeds and nuts, you can use anything from pumpkin seeds, sunflower kernels, crushed walnuts or slivered almonds. 

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