Watermelon, feta and mint salad
100 g, thawed
1 tbs, apple cider
1200 g, peeled, cut into 3cm pieces
Black olives, drained
75 g, pitted
Reduced fat feta cheese
70 g, crumbled or diced
⅓ cup(s), leaves
- To make the raspberry vinaigrette, puree raspberries and vinegar in a small food processor until smooth. Add oil and pulse until combined then season to taste with salt and pepper.
- Place the chopped watermelon on a large serving platter and scatter with remaining ingredients. Drizzle with vinaigrette and serve immediately.