I’ve been trying to make the most from what my little ‘micro allotment’ (it’s just a few pots on my deck) produces. Aside from my crazy basil I also seem to have a pretty endless supply of chilis and mint. Now, I could drink many, many mojitos and eat a lot of jalapeno dip or I could throw some refreshing watermelon and salty, creamy feta into the mix and have a pretty tempting salad. Yum! I suspect that I will be eating this a lot over the next few months.
I leave the seeds in my chilis because mine aren’t especially hot and the watermelon provides and instant cooling effect but it’s totally up to you whether you follow suit or not.
1/4 medium watermelon
2 small jalapenos
big handful of mint leaves
Deseed the watermelon if necessary and cut it into bitesized chunks. Slice the jalapeno, removing the pith and seeds if you want. Shred the mint leaves, keeping back a few for garnishing.
Toss all of this together in a serving dish and then crumble over the salty feta cheese. Finally sprinkle on a little freshly ground black pepper and drizzle the dish with a touch of olive oil.