½ cup of Kalamata olives, pitted and dried with paper towel
400g peeled watermelon, cut into 2cm chunks
Approx. 1 punnet ripe cherry tomatoes, cut in half
¼ of Spanish onion, very thinly sliced
1 tbsp sherry vinegar
1-2 tbsp extra virgin olive oil
40g pine nuts, toasted
6-7 leaves mint, torn
Salt and pepper
50g Greek feta, crumbled
Pre-heat the oven to 120°C.
Put the olives onto a tray and place in the oven for 1 hour to dry out. This will concentrate their flavour. Remove from the oven and cool to room temperature before finely chopping.
In a bowl add the watermelon, tomatoes, and onion. Dress with vinegar, olive oil and salt and pepper. Macerate for 5 minutes before adding mint leaves and most of the toasted pine nuts. Season lightly with salt and pepper and use your hands to combine everything together.
Arrange on a large platter or shallow bowl and dress with feta and remaining pine nuts.