• Servings

  4

• Prepration Time

  10 mins

• Cook Time

  5 mins

INGREDIENTS

• 300 g watermelon (1½ cups) cut into 2cm cubes
• 2 JAZZ™ apples cut into wedges
• 1/2 bunch basil leaves
• 1/4 bunch mint leaves
• 1 head of witlof leaves separated
• 1 carrot (small), cut into fine batons
• 1 tbsp Dijon mustard
• 1 tbsp baby capers chopped
• 2 tbsp cider vinegar
• 1 tbsp extra virgin olive oil
• salt flakes
• black pepper freshly milled
• 120 g feta (½ cup) crumbed

METHOD

• Combine the watermelon, JAZZ™ apple, herbs, witlof and carrot in a large bowl
• Mix the mustard, capers, vinegar and oil in a second bowl and season generously with salt and pepper.
• Pour over the salad, toss gently, then top with feta to serve.