Watermelon, caper, olive and feta salad

I like to take my team out of the office for our team meetings. So this Thursday we trotted off for scones with cream and jam (which surprisingly came with marmelaide) at Le Pain Quotidien. On our way there I spotted the fruit man and stopped to buy a large slice of watermelon to bring home.

Watermelon is a beautifully refreshing accompaniment to salty feta. I therefore decided we would have this sweet and crisp salad for dinner tonight. Gipsy spread had a pork steak with his.

What you will need
Watermelon
Feta
2 handfuls of olives
2 tea spoons of capers
Fresh mint
2 table spoons of mixed seeds (optional)
Lemon juice
Olive oil
Wholegrain mustard

Dice the water melon, removing seeds as you go. Arrange on two plates and split the olives and capers between the plates. Crumble over as much feta cheese as you fancy. Chop some fresh mint and add.

Dry fry the seeds (I used omega 3 mix) for a minute until they are toasted and start popping and then shake over the salads.

For the dressing mix together two thirds olive oil with a third of fresh lemon juice, salt and a teaspoon of mustard. I used the aforementioned chilli themed food item below.

 

Serve with lots of fresh black pepper grated over the top. This is also a really nice starter and great for dinner on a hot summer's evening.