Watermelon, Feta and Mint Salad

Ingredients

  • 100g frozen raspberries. thawed
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1200g watermelon, peeled, cut into 3cm pieces
  • 75g black olives, drained, pitted
  • 70g reduced-fat feta cheese, crumbled or diced
  • 1/2 cup fresh mint, mostly chopped finely, but leave a few bigger pieces for decoration

Method

  1. Puree raspberries and vinegar until smooth; whisk oil in slowly until combined, then season to taste with salt and pepper (or process in a small processor)
  2. Place the chopped watermelon on a large serving platter; scatter with remaining ingredients
  3. Drizzle with dressing and serve immediately