Watermelon, Manchego & Pomegranate Salad by Fran Warde

In these hot summer days this is a refreshing and light salad that is also quick to make. Classically made with feta but I love the rich buttery, tangy flavours that the Manchego adds you can also try goats cheese, Halloumi Mozzarella or Pecorino.

Perfect as a light lunch salad but also goes very well with grilled white fish, roast chicken or steaks.

At the market the girls on Brindisa and Tom of Finer Things deli have a great selection of Manchego’s.

Serves 4

Takes 10 minutes

1/2 medium/small water melon peeled and sliced

200g Manchego Cheese, shaved into ribbons

1 pomegranate deseeded

15g mint leaves

2 tbs olive oil

1 large lime juiced

sea salt

freshly ground black pepper

Lots of todays watermelons are sold seedless making kitchen life easier, if you do have seeds remove as many as possible.

Arrange the watermelon on a serving plate.

Using a vegetable peeler ribbon the Manchego over the watermelon.

Cut the pomegranate open and remove all the seeds scatter onto the salad.

Pick the mint leaves off the stems, add to the salad, if they are large roughly chop.

Drizzle with the olive oil, squeeze the lime juice over the salad.

Finally scatter with sea salt and a good few twists of pepper.

Toss if you wish although I like to do this at the table.