• ¼ watermelon, about 800 g (1¾ lb 10 oz) in total, peeled and cut into large chunks
  • 1 small bunch of parsley, finely chopped
  • 1 small bunch of mint, finely chopped
  • 1 small bunch of coriander, finely chopped
  • 200 g (7 oz) reduced-fat feta cheese, cubed
  • 16 pitted Greek olives
  • 1 tablespoon red jalapeño peppers in brine, drained and finely chopped
  • juice of 1 lime, plus extra wedges, to serve
  • small handful of alfalfa or radish shoots, to garnish

Put the watermelon, herbs, feta, olives and jalapeño peppers in a large bowl and toss together.

Spoon into serving dishes and pour over the lime juice. Garnish with the alfalfa or radish shoots and serve with lime wedges and grissini breadsticks, if liked.

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