MELON, POTATO, HERB & ROAST FETA SALAD

COOK’S NOTE This salad with roast feta and new potatoes makes a meal of a melon; the lemon, honey and herbs bring out the flavour of even a lacklustre fruit SERVES 4-6

1kg small new potatoes

1 unwaxed lemon

1 whole head of garlic

3 tbsp extra virgin olive oil, plus extra for drizzling

1 tbsp fresh oregano

1kg melon (I use a mix of watermelon, cantaloupe and piel de sapo)

200g block feta or vegan feta-style cheese

A small bunch of Greek basil leaves A small bunch of mint, leaves picked TO SERVE

1 tbsp runny honey or agave (optional)

Heat the oven to 200°C/gas 6. Chop any large potatoes in half and keep the smaller ones whole, then transfer to a large baking tray. Use a speed peeler to peel the zest from the lemon in long strips, then add to the tray. Bash the head of garlic until the cloves are slightly split, then add to the tray with the olive oil and oregano. Season well, then roast for 20 minutes.

Peel the melons and cut into thin half-moon slices and bite-sized pieces, removing the seeds as you go.

After the potatoes have had 20 minutes, take them out of the oven, then squash them down with a potato masher until broken apart and flattened. Break over the feta, then return the tray to the oven for a further 20 minutes, or until the feta is golden and crisp all over.

Remove from the oven, toss with the juice of half the lemon, then add the melon, basil and mint. Finish with a little honey or agave, if you like, and a drizzle of olive oil.