- 1 cucumber
- 250g/9oz feta cheese, cut into cubes
- about 24 kalamata olives
- handful rocket leaves
- ½ watermelon, cut into wedges
- 100ml/3½fl oz cider vinegar
- 2.5cm/1in piece fresh ginger, grated
- 2 tbsp chopped fresh mint
- 1 lime, juice only
- 300ml/10fl oz extra virgin olive oil
- salt and freshly ground black pepper
- warm pitta bread, to serve
- For the salad, cut the cucumber in half lengthways and scoop out the seeds with a teaspoon, then cut into 2.5cm/1in half moons. Place into a large bowl with the remaining salad ingredients, except the watermelon.
- For the dressing, place the vinegar, ginger, mint, lime juice and olive oil into a bowl, season with salt and freshly ground black pepper and mix well.
- To serve, pour the dressing over the salad and stir well. Arrange the watermelon wedges around the salad and serve with warm pitta bread.