Low-carb summer watermelon and feta salad bowl with mint

Low-carb summer watermelon and feta salad bowl with mint: a fresh summer salad with watermelon, feta, cucumber, olives, lime and olive oil.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 240 kcal per serving
• Protein: 10 g
• Fat: 14 g
• Carbs: 20 g

Ingredients

• 400 g watermelon
• 100 g feta
• ½ cucumber
• 50 g black olives
• 2 tbsp extra virgin olive oil
• 1 tbsp lime juice
• 1 bunch of mint (fresh)
• 1 pinch of pepper
• 1 pinch of chilli flakes

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Cut the watermelon into bite-sized cubes and remove the seeds if needed. Cut the cucumber into thin half-moons.
2. Pick the mint leaves from the stalks and tear them roughly. Drain the olives if needed.
3. Arrange the watermelon, cucumber and olives loosely in a shallow dish or bowl. Mix only gently so the watermelon stays juicy.
4. Crumble the feta over the top in rough pieces. Drizzle the olive oil and lime juice evenly over the salad.
5. Finish with the mint, pepper and chilli flakes. Leave to stand briefly so the flavours come together.
6. Serve ice-cold. Best eaten fresh, as the watermelon releases water over time.

Good to know

On hot days I like food that doesn't weigh you down but still counts as a proper meal. This bowl is cool, salty and fresh, and on the table in a few minutes.

Swaps

Feta → goat's cheese (often a little tangier, also provides protein and calcium; in pregnancy a rindless one made from pasteurised milk); black olives → avocado (also provides fibre and monounsaturated fatty acids); lime juice → lemon juice (similar acidity, provides some vitamin C); cucumber → celery (more bite, also provides fibre)

Allergens

Contains milk (feta). Usually well suited to children – best to leave out the chilli flakes for them. In pregnancy, make sure the feta is made from pasteurised milk.