Eat Now: Two Summer Salads

This summer may feel like the wettest on record, but there is promise of good weather this month (finally!) so celebrate with two fresh and tasty salads.

Stevie Parle’s watermelon, mint, feta and chilli salad recipe
¼ of a large watermelon
200g feta
1 large mild red chilli, chopped into thin rings (seeds discarded)
20 mint leaves
olive oil

Cut the skin from the watermelon and cut the flesh into thin slices. Don’t worry about the seeds. People can either eat them or pick them out. Put the slices of watermelon flat on a plate and crumble over the feta. Sprinkle with salt and the rings of chilli, followed by the mint leaves torn up. Pour over a little olive oil.

Jamie Oliver’s crunchy raw beetroot salad with feta and pear recipe
4 beetroots, scrubbed, peeled and cut into fine matchsticks
3 ripe pears, peeled, cored and cut into matchsticks
sea salt and freshly ground black pepper
200g feta cheese
lemon oil dressing*

Dress the beetroot and pear matchsticks in a little lemon oil dressing and season with salt and pepper. Add a little more lemon juice to check the sweetness of the salad if
necessary. Crumble over the feta.

* Lemon oil dressing is the easiest thing to whip up and goes with everything from fresh summer salads to grilled fish. You will need an empty jam jar with a lid.
A good guide is to have 3 parts oil to one part lemon juice. Put this into a the jar with a pinch of sea salt and freshly ground black pepper. Screw on the lid and shake well.