watermelon, about 800 g (1¾ lb 10 oz) in total, peeled and cut into large chunks
1 small bunch of parsley, finely chopped
1 small bunch of mint, finely chopped
1 small bunch of coriander, finely chopped
200 g (7 oz) reduced-fat feta cheese, cubed
16 pitted Greek olives
1 tablespoon red jalapeño peppers in brine, drained and finely chopped
juice of 1 lime, plus extra wedges, to serve
small handful of alfalfa or radish shoots, to garnish
Put the watermelon, herbs, feta, olives and jalapeño peppers in a large bowl and toss together.
Spoon into serving dishes and pour over the lime juice. Garnish with the alfalfa or radish shoots and serve with lime wedges and grissini breadsticks, if liked.
For watermelon fruit salad, mix together the watermelon and chopped mint with 2 peeled, sliced kiwi fruit, 200 g (7 oz) halved red grapes, 2 small, peeled, cored and thinly sliced apples and 200 g (7 oz) pitted cherries, if in season. Dust with a little icing sugar, if liked, and squeeze over the lime juice. Serve chilled