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This is one of my go-to salads when the weather turns hot - all of the ingredients simply scream 'summer' and are amazingly delicious when combined together. Serve with grilled fish and chicken for an ultralight and tasty side, or just as it is for a quick and easy lunchtime treat.

Serves 6-8

3 lbs. watermelon cut in 1 1/4” pieces
2 large red peppers
2/3 cup kalamata olives pitted
1 lg bunch fresh mint washed dried and torn in ¼”pieces
1/2 lb. feta preferably sheeps milk
1 lemon
2 limes
1/2 tsp. sea salt
1/2 tsp. cumin
1 Tbsp. liquid honey
1/2 cup extra virgin olive oil

Place the watermelon in a large serving bowl. Preheat your bbq to medium hot. Core the red peppers and remove the white pith cut in quarters place on the bbq and char slightly on all sides this should only take 4-5 mins. Remove and let cool enough to be able to handle them and then cut in long thin strips add to the watermelon and toss gently. Note: if you don’t have time or easy access to a bbq you can simply julienne the peppers in long thin strips and skip the barbequing.

Add the olives and mint and the vinaigrette, toss gently and add the feta at the end crumbling it on top in large chunks. Grind a little fresh pepper on top and serve immediately.

In a small bowl combine the juice of the lemon and limes: add the salt, cumin, and honey. Whisk in the olive oil and use as per the above recipe.