Fennel and watermelon Salad with Feta

This is one of my favourite summer dishes. It's light, refreshing, nutritious and extremely delicious. I've added fennel to my usual recipe, which adds a subtle aniseed flavour which works wonderfully. The lemony, tart sumac dressing made with our flavourful and healthy EVOO finishes it perfectly.

It's a great accompaniment to a summer spread, BBQ or enjoy as a lovely starter or light lunch.

Ingredients

1 small watermelon, cut into small pieces
1 fennel bulb, sliced finely with a mandolin or grated
100g feta, roughly crumbled
4 tbsp pomegranate kernels
A few mint leaves, finely sliced
A handful of pistachios, crushed

For the whipped Feta

500g plain Greek yoghurt
150g Feta cheese
Zest of 1 lemon
Pinch sea salt

For the dressing

4 tbsp The Governor extra virgin olive oil
2 tsp sumac
2 tsp red wine vinegar
1 tsp dried oregano
1 tsp honey
sea salt to taste

Method

Place all the ingredients for the whipped feta into a small food processor and blitz until smooth and creamy; season to taste and set aside.
Place the ingredients for the salad dressing in a small bowl and whisk together.
Place the salad ingredients in a large bowl, pour over the dressing, and gently toss together.
Place the whipped feta onto your serving plate. Top with the watermelon salad.