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Ingredients
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- salt
- pepper
- sugar
- 2 cups diced watermelon
- 1 Lebanese cucumber (unpeeled, halved lengthways, deseeded and sliced)
- 1 large tomato (diced)
- 12 jumbo kalamata olives
- 4 sprigs mint leaves (torn)
- 150g goat's cheese (cut into 2cm chunks)
Method
Watermelon, tomato and goat's cheese with crusty bread
Combine 1 tbsp red wine vinegar, 3 tbsp extra virgin olive oil, salt, pepper and a good pinch of sugar in a small bowl and whisk until smooth. In a large bowl, combine
2 cups diced watermelon, 1 Lebanese cucumber (unpeeled, halved lengthways, deseeded and sliced), 1 large tomato (diced) and 12 jumbo kalamata olives. Pour dressing over watermelon mixture and toss gently. Top with 4 sprigs mint leaves (torn) and 150g goat's cheese (cut into 2cm chunks). Serve with crusty bread spread with unsalted butter.
