When I was younger I spent quite a few Summers in Greece with my parents, and have some very fond memories of the islands, the local people and their livelihoods, the history, landscape and of course the food! I always looked forward to my first Greek salad of the season with that tantalisingly salty feta, and it has become one of my favourite ingredients to use in cooking. Until recently I struggled to find feta in the UK which had the same powerful flavours, but even the lighter style works very well with lots of other foods, and I always try to find new and unusual combinations. For a classic pairing, try a really salty, crumbly feta with ripe watermelon. Wonderful.

For the salad:

Arrange chunks of melon on a plate

Crumble feta over the melon

Chop a few mint leaves and arrange on top of the melon

Add some pine nuts (we have also added flowers and micro herbs)

Drizzle with a little olive oil and balsamic vinegar just before serving


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