- 1/4 watermelon, deseeded and thinly sliced
- 1 cucumber, deseeded and cut into ribbons
- 4 baby beetroots, boiled and peeled (stems left on)
- 200g feta, diced
- 100g pine nuts, toasted
- 2 tbsp chopped mint
- 4 tbsp white balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper
PreparationArrange the watermelon, cucumber, beetroot, and feta on a platter.
Whisk together the mint, balsamic, olive oil and seasoning then drizzle over the salad.
Finish with a scattering of pine nuts.