Aug 27th, 2017
Author: Janet Wahlquist
Serves 4 as a starter
- Half watermelon, cut into chunks or scoop into balls, cover and set aside in fridge
- Feta cheese 250g
- Fresh mint, leaves picked, roughly chopped
Divide watermelon into 4 shallow soup bowls or small plate. Crumbled or cut feta cheese onto the watermelon. Sprinkle chopped mint.
Drizzle some balsamic vinegar cream on top before serving!