Use a variety of colours and sizes of juicy tomatoes in this simple, seasonal side dish with fresh mint and creamy crumbled feta
- 300g heirloom tomato (a mixture of colours and sizes looks nice), halved or quartered if large
- ¼ large or ½ small watermelon
- handful mint, leaves picked
- 100g feta
MethodRemove the outer rind of the watermelon, cut the flesh into medium-sized cubes and add to the tomatoes.
- ½ ripe green or orange-fleshed melon, cut into large chunks
- ¼ cucumber, peeled and chopped into chunks
- 3 vine tomatoes, chopped
- ½ bunch mint, roughly chopped
- ½ bunch coriander, roughly chopped
- 1 tbsp olive oil
- ¼ tsp mint sauce
- toasted baguette, to serve
- Gently combine the melon, cucumber, tomatoes and herbs in a large bowl. Mix the olive oil and mint sauce with some seasoning, then pour over the other ingredients and stir again to coat in the mint dressing. Serve chilled, with slices of toasted baguette, rubbed with a fresh cut garlic clove if you like.
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- ¼ tsp chilli flakes
- 2 tbsp chopped mint
- 4 tomatoes, chopped
- 500g/1lb 2oz watermelon, cut into chunks
- 200g pack feta cheese, crumbled
- Make the dressing by mixing the oil, vinegar, chilli flakes and mint with some seasoning.
- Put the tomatoes and watermelon in a bowl. Pour over the dressing and leave to stand for 10 mins to allow the fruit to get really juicy. Gently stir through the feta, then serve.
- 3 tbsp curry paste (we used balti curry paste)
- 1 onion, chopped
- 1 garlic clove, crushed
- 500g pack lamb mince
- 200g frozen peas
- small bunch coriander, chopped
- 200g basmati rice
- 1 red onion, finely chopped
- 250g pack cherry tomatoes, halved
- Heat the curry paste in a large frying pan until it is fragrant. Add the onion, garlic and lamb, then cook for 15 mins until the mince is really broken down and the onions are soft. Add the frozen peas and some seasoning, cook for 2 mins more, then scatter over half the coriander.
- Meanwhile, cook the rice following pack instructions.
- Make the salad by mixing the remaining coriander with the red onion and tomatoes. Add some seasoning, then serve with the curried lamb & peas and rice.