Watermelon and feta salad with chickpeas, mint and pita

Ingredients

For 1 serving

• Watermelon250 g
• Feta60 g
• Cooked chickpeas100 g
• Cucumber100 g
• Red onion20 g
• Black olives5
• Mint5 g
• Pita bread1
• Extra virgin olive oil6 g
• Lime juice1 tablespoon

Contains: gluten, lactose,

In season: July – August

Method

1. Cut the rind off the watermelon and remove the larger seeds; cut it into roughly 2 cm chunks. Wash the cucumber and cut it into similar chunks, and slice the red onion very thinly.
2. Drain and rinse the chickpeas and add them to the watermelon, cucumber, onion and black olives; dress with the oil and lime juice and toss gently.
3. Top with the crumbled feta and torn mint leaves.
4. Warm the pitta in a dry frying pan over medium heat for 1 minute per side, until hot and soft, and serve it alongside the salad.