If you are anything like me, during summer I am always looking for something that is equally delicious, light and refreshing. This quick unusual salad does just that, as well as provide the sweet and savoury combination.

It’s surprisingly very simple to prepare served as a shared platter or individual sides, is light enough to enjoy without feeling weighed down, but it is also versatile and although I have used a mix of watermelon and cantaloupe, feel free to experiment with what you prefer most. 

Kitchen Tools Used: 

• Kenton Salt & Pepper Mill in Sage
• Kenton Salt & Pepper in Sea Salt
• Ashden Mezzaluna
• Barkway Chopping Board
  
• Food Processor or Blender

Ingredients: 

• 200g block feta cheese, crumbled
  
• 2 tablespoons extra virgin olive oil, plus more for drizzling
  
• 1 tablespoon lemon juice
  
• 1 teaspoon honey (optional, for a touch of sweetness)
  
• 300 g of mixed cantaloupe and watermelon either in small chunks or rounded pieces
  
• ½ small cucumber thinly chopped
  
• Mixed pitted olives to taste
  
• Pickled red onions to taste
  
• A handful of fresh mint leaves, torn or chopped
  
• Freshly ground black pepper and salt to taste
  

Method: 

1. Whip the Feta: In a food processor or blender, combine the crumbled feta, 2 tablespoons of olive oil, lemon juice, and honey (if using). Process until smooth and creamy, scraping down the sides as needed. It should be light and spreadable. Season with freshly ground black pepper.
   
2. Prepare the Melon: Scoop the melon pulp or cut some pieces from the chosen melons and add them to a bowl.
   
3. Assemble the Salad: In the same bowl, add the chopped cucumber, olives if using, and season with salt and pepper.
   
4. Arrange and Garnish: On each plate, place the feta in the centre and using the back of a tablespoon, spread this to the edges and create some space in the centre. Start by placing the melons and add your additional garnishes of pickled red onions and edible flowers for an extra summery touch.
   
5. Serve: Drizzle with a little more extra virgin olive oil just before serving. Accompany with crackers
   

Tips: 

• Add some crispy prosciutto for extra texture and flavour.
  
• Could use also as a dip for crudité 
  
• Perfect for picnics, as a light lunch or as a side for your summer BBQs