2-3kg seedless watermelon, cut into bite-sized cubes
100g Greek feta cheese, sliced into cubes or crumbled
¼ red onion, very thinly sliced
1-2 Lebanese cucumbers sliced thin
1 small handful fresh mint leaves, torn
To Serve
1-2 tablespoons extra virgin olive oil
Juice of ½ lime
Pinch of Murray River Salt Pink Flakes
Method
1. Place the watermelon cubes onto a large serving platter or bowl.
2. Scatter over the red onion, cucumber and feta.
3. Add the torn mint leaves.
4. When ready to serve, drizzle with olive oil and fresh lime juice.
5. Finish with a pinch of Murray River Salt Pink Flakes.
6. Serve immediately while chilled and fresh.
