Watermelon Feta Mint Cucumber (Print Version)

# Ingredients:

→ Salad

01 - 2.4 kg watermelon, cut into 2.5 cm cubes
02 - 1 English cucumber, sliced
03 - 0.5 small red onion, thinly sliced (optional)
04 - 120 ml fresh mint leaves, chopped
05 - 60 ml fresh basil leaves, chopped
06 - 150 g feta cheese crumbles (use dairy-free crumbles for vegan option)

→ Dressing

07 - 60 ml extra virgin olive oil
08 - 1 tablespoon lime zest
09 - 45 ml freshly squeezed lime juice
10 - 15 ml raw honey
11 - 2.5 g sea salt
12 - 1.25 g freshly ground black pepper

# Instructions:

01 - Place watermelon, cucumber, red onion (if using), mint, and basil into a large mixing bowl.
02 - Whisk together olive oil, lime zest, lime juice, honey, sea salt, and black pepper in a separate small bowl until fully emulsified.
03 - Pour the dressing over the prepared salad and gently toss with a large spoon to ensure even coating.
04 - Scatter feta cheese crumbles over the top and either gently fold in or leave cheese displayed on top as desired.
05 - Transfer to a serving platter and present immediately for optimal freshness and flavour.

# Notes:

01 - For a plant-based version, substitute feta with a dairy-free cheese alternative.
02 - This dish is best consumed immediately to maintain texture and brightness.

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