Watermelon and Goats Feta Salad

This recipe is a fantastic find from one of the blogs that inspired me to start blogging my own recipes. Luxirare is definately a woman with too much time on her hands (or maybe I am just bitter), creating really great food in unique ways, from cocktail jelly shots (and not the kind you would find at a student party) to bento boxes with a twist (B.L.T sushi anyone?). So this recipe is really simple, and its one of those that lets the flavours speak for themselves. I ended up cutting my watermelon slabs a little too thick but it really doesn't matter, you can do no wrong with this salad.

Ingredients:

• seedless watermelon (cut into 1 inch thick slabs - mine were "round" but squares and rectangles will work great too)
• 1 small round of goats milk feta (or any other crumbly goats cheese)
• cherry tomatoes, halved
• half an onion finely sliced (red works best but white will do)
• 1 ripe mango
• handfuls of rocket
• 4 tbsp balsamic syrup (or simmer balsamic vinegar until it is reduced to a third)
• olive oil
• rock salt

Method:

Take the slabs of watermelon and place in the freezer for 15-30 mins (depending on the size) until firm but not frozen. Take out of the freezer and sprinkle generously with salt, then lashings of balsamic syrup and finally a good drizzle of olive oil.

Next divide the rest of the ingredients into four and pile on top. I started with rocket, then onion, tomatoes, mango, cheese and finally a little more rocket and a little drizzle of balsamic to finish it off.

As simple as that! Serve it with some crusty bread to mop up the juice or just devour it as is. I did this as a starter, followed by thai mussels (coming next).