Watermelon, Green Olive Tapenade and Fetta Salad

Cook Time 15 Minutes

Servings 4 as a side

Ingredients

250g green olives, pitted
Juice ½ lemon
1 tsp. Dijon mustard
2 tbs. olive oil
½ a small watermelon, skin removed
250g fetta
2 sprigs of mint, leaves picked

Method

In a small food processor blitz the olives with the lemon juice, Dijon mustard and olive oil. Thinly slice the watermelon and carefully arrange in one layer. Place small spoonfuls of tapenade on top of the watermelon and then sprinkle over the fetta. Drizzle with a little olive oil and finally tear the mint on top.