Watermelon and feta salad

by Ed Halmagyi


  • 4 cups watermelon, cut into balls
  • 2 eschalots, finely sliced
  • 1 Lebanese cucumber, sliced
  • 5cm piece ginger, cut into fine batons
  • 2 limes, segmented
  • 1 cup black olives, halved
  • ½ bunch basil leaves
  • ½ bunch chervil leaves
  • 75g feta, crumbled
  • 2 Tbsp extra virgin olive oil
  • 2 tsp apple cider vinegar
  • 2 tsp pomegranate molasses
  • sea salt flakes and freshly-milled black pepper


1 Toss the watermelon, eschalots, cucumber, ginger, limes, olives and herbs, then assemble on plates. Top with the feta. Mix the oil, vinegar and pomegranate molasses in a small bowl season with salt and pepper, then drizzle over.

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