Watermelon, Tomato, Cucumber and Goats Cheese Salad
Serves 4, gluten free, vegetarian
500g watermelon, skin sliced off
2 ripe beef tomatoes
The juice and zest of a lime
A sprinkle of mild chilli flakes
150g goats cheese-chevre log or a crumble hard cheese
A drizzle of good quality extra virgin olive oil and balsamic vinegar
A small handful of roughly chopped mint or parsley
Cut the watermelon into bitesize chunks or slices. Pell the cucumber, cut it in half lengthways and scoop out the seeds. Cut into slices about 1cm thick.
Remove the core and slice the tomatoes. Add the lime zest and juice and toss together with chilli flakes to taste.
Roughly chop or crumble the goats cheese.
Place the watermelon, tomato and cucumber on a serving plate and arrange the goats cheese over the top. Garnish with a drizzle of olive oil and balsamic vinegar and the chopped herbs.