No-churn ice cream, three ways
Cool down with homemade, no-churn ice cream three ways: fresh strawberry, nutty pistachio or crème fraîche for an easy, make-ahead dinner party dessert
Watermelon, lime and feta checkerboard salad
Serves 4 as a side
Easy
Prep:
plus at least 2 hrs marinating
Arrange pieces of marinated watermelon and salty feta in a checkerboard pattern for a stylish, delicious and refreshing entertaining dish for summer
Skip to ingredients
- 1 extra small watermelon
- 4 limeszested and juiced
- 120ml extra virgin olive oilplus extra for drizzling
- 200g block of feta
- basil leavesto garnish
- mint leavesto garnish
Method
step 1
Remove the rind from the watermelon and chop the flesh into even cubes – any offcuts or irregular pieces make a great hydrating snack that can be stored in the fridge. Zest and juice the limes into a large container, add the olive oil, then the watermelon. Toss thoroughly, cover and then transfer to the fridge to marinate for at least 2 hours, though anywhere between 2 and 5 days is even better.
step 2
When ready to serve, cut the feta into batons that are roughly the same size as the watermelon cubes then slice thinly (around 3mm thick) – you want a balance that lets the watermelon shine rather than being overwhelmed by the cheese.
step 3
To assemble the checkerboard, arrange alternating pieces of watermelon and feta on a board first, then carefully transfer to your serving plate using a palette knife — this keeps the plate clean and the pattern intact. (Alternatively, simply arrange everything together in a more casual style; it's just as delicious.)
step 4
Spoon the marinating juices around the salad, along with an extra drizzle of olive oil. Finish with flaky sea salt and a scattering of basil and mint leaves.
