In Israel I would make this with prickly pear — which is very common there, though slightly harder to come by in the UK!. It’s one of the staple dishes in our catering menu. Capers add such a depth of flavour — buy the smallest ones you can find. And, because it’s Shavuot, we added creamy goat’s cheese. Substitute for feta if you like.

maghreblondon.co.uk

Method

• Heat your grill to a high setting and line a baking tray with baking parchment.
• Cut your watermelon into 2cm cubes – or scoop with a melon baller.
• Tear the goat’s cheese into large chunks and place on the lined baking tray.
• Tear or chop the mint leaves and thinly slice the chilli or dice into tiny pieces.
• In a small bowl, mix the lime juice and zest, olive oil, salt, pepper and chilli.
• Place the watermelon, mint, capers and chopped red onions in a large serving bowl or scatter over a serving platter.
• Drizzle over the dressing and toss to coat completely.
• Place the goat’s cheese under the grill for a few minutes until it is melting and starting to brown, then place it on top of the salad.
• Serve immediately.