Watermelon, charred feta and bread salad with mint recipe
A zingy summer salad combining sweet watermelon and salty feta.
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Ingredients
- 2 slices of sourdough bread, cut into small squares
- 7 tbsp extra-virgin olive oil
- 500 g watermelon flesh, cut into small bite-sized pieces, pips removed
- 10 black Greek olives, pitted
- 1 handful fresh mint, chopped
- 1 tbsp pumpkin seeds
- 1 small cucumber, sliced lengthways and then across into thin half-moon pieces
- 1 handful purslane, if available, or rocket leaves, roughly chopped
- 200 g feta, cut into medium-sized cubes
- 1 pinch each of sea salt and freshly ground black pepper
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