Wednesday, 20 July 2016

Madhouse recipe : Watermelon, cheese and mint salad

The last time I went to the local Sunday market, I ended up coming home with a huge wedge of watermelon. This is just a piece of it that I chopped off for Juliette to munch on - I swear that girl has an inbuilt food radar. Whenever I arrive in the house with something that she likes to eat, she instantly appears in the kitchen !

We all love watermelon as it's a taste that reminds us of our holidays abroad, especially in Kusadasi, Turkey, where our hotel had a watermelon festival. They had amazing carved watermelons on display and everything from watermelon soup and cocktails to mocked up cakes made of watermelon slices covered in cream !

While the kids were happy to munch on wedge after wedge of the deliciously juicy fruit, I decided to use some up in a recipe too. As we were having a BBQ, I opted for a watermelon, cheese and mint salad. It was surprisingly delicious and extremely refreshing - perfect for the summer.

Watermelon, cheese and mint salad

ingredients :

a large chunk of watermelon
a handful of fresh mint leaves
200g cheese, preferably feta
lime juice

Chop the watermelon into bite-sized chunks - you can remove the pips but I don't mind if a few get left in. Drizzle with lime juice and toss. Finely chop the mint leaves and add to the bowl. Traditionally, you should use feta cheese. As it was a last minute decision and I didn't have any feta in the fridge, I used what was at hand which was a tub of Tomato & Chive Boursin and it worked surprisingly well. Mix it all up then leave to chill in the fridge until you're ready to eat.


  1. Love those carved watermelons. The salad sounds really refreshing as well

    1. We watched the chef carving them and he made it look so simple !