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Ingredients

Method

  • STEP 1

    Chop 180g watermelon and ½ cucumber into chunks and tip into a bowl with the leaves from ½ bunch mint (reserving a few for garnish) and drizzle with 1 tbsp olive oil. Season and pile on to a serving plate. Crumble over 100g feta, the remaining mint leaves, then drizzle with 1 tbsp balsamic glaze just before serving.

Goes well with

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Overall rating

A star rating of 4.3 out of 5.11 ratings
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