Watermelon, Tomato, Cucumber and Goats Cheese Salad

Serves 4, gluten free, vegetarian


500g watermelon, skin sliced off

1 cucumber

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

To serve:

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.