WATERMELON, FETA AND OLIVE SALAD

5 MINS

– 800g peeled watermelon, cut into 2cm chunks

– 100g pitted black olives – a large handful of mint leaves, roughly chopped

– 40ml pomegranate molasses

– 2 tbsp olive oil

– juice of ½ lemon

– 80g feta

– 55g walnuts, bashed into large pieces

Place the watermelon, olives and mint in a bowl. Add the pomegranate molasses, olive oil, lemon juice and a good pinch of salt. Toss together and transfer to a serving dish.

Crumble the feta and scatter the walnuts over. Serve immediately.