Watermelon, Feta, Mint and Pickled Jalapeño with Cucumber Crunch

• 1 kgprepared watermelon flesh, chilled
• 1large cucumber
• ½small red onion
• flaky sea salt
• 200 gvegetarian-labelled feta, crumbled into rough chunks
• 20 gmint leaves, hand-torn
• 4 tbsppickled jalapeños, drained
• 2 tbsppickled jalapeño brine from the jar
• 30 mllime juice
• 4 tbspextra virgin olive oil
• ½ tspflaky sea salt
• freshly cracked black pepper
• Finely grated lime zest (2 g)

Method

1. 1Use chilled watermelon flesh. If it needs chilling, refrigerate it before starting.
2. 2Cut the watermelon into rough 3cm chunks, slicing away any seeds you spot. You want pieces big enough to feel substantial on the fork; diced too small and it turns to slush the moment salt hits it.
3. 3Halve the cucumber lengthways and scrape out the watery seed core with a teaspoon; that core is what makes cucumber salads weep. Slice the firm outer flesh into 1cm half-moons.
4. 4Slice the red onion as thinly as you can manage, then drop the slices into a small bowl with the 2 tbsp jalapeño brine. Leave them to sit for 10 minutes; the brine takes the raw bite out and tints them pink.
5. 5Tear the feta into rough, craggy chunks with your fingers rather than cubing it with a knife. Torn edges grab the dressing; clean cuts slide.
6. 6Pick the mint leaves from the stems and tear them by hand just before serving.
7. 7Whisk the lime zest and juice with the olive oil, ½ tsp flaky salt and a good crack of pepper. Taste it; it should be sharp, salty and rich all at once. The measured lime juice should provide enough sharpness; taste before adding any extra seasoning.
8. 8Now compose, don't toss. On a wide platter, scatter the watermelon and cucumber in a loose single layer. Drain the onions from the brine and scatter over. Tuck the feta chunks in amongst the fruit, then drop the pickled jalapeños into the gaps.
9. 9Spoon the dressing over the whole platter; every chunk wants a little, but you're not drowning it. Shower with the torn mint last so they sit proud on top rather than wilting underneath.
10. 10Finish with a final pinch of flaky salt from a height; it lands unevenly, which is exactly what you want. Serve immediately; this salad has a 20-minute window before the watermelon starts releasing its juice and the whole thing turns to soup.

Per serving

kcal

237

protein

6.1g

fibre

1g

carbs

17.2g

fat

16.7g