Special Diet

Watermelon, Olive, Green Bean and Feta Salad

cook 20 mins
  • 300 g (10 oz) green beans, halved
  • 1 red onion
  • juice of 2 limes
  • 1.5 kg (3 lb) watermelon, ripe and sweet
  • 250 g (8 oz) feta cheese
  • 100 g (3 1/2 oz) black olives, pitted
  • 1 bunch flat leaf parsley, roughly chopped
  • 1 bunch mint leaves, roughly chopped
  • 5 tablespoons extra virgin olive oil
  • salt and pepper
  • Blanch the green beans in a saucepan of boiling water for 3 minutes. Drain, refresh under cold water and set aside.
  • Halve the red onion and cut into thin slices. Place in a small bowl with the drained beans and the lime juice and allow to steep. Season with salt.
  • Remove the rind and pips from the watermelon and cut into bite-sized pieces. Cut the feta into similarly sized pieces and put them both into a large, wide, shallow bowl or serving dish.
  • Add the red onions and beans, along with their juices, to the wide bowl or serving dish. Scatter over the olives and herbs.
  • Season well, drizzle with oil and serve at room temperature.
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