1 kg watermelon flesh (seedless)
200grms sheep’s milk fetta, cubed
1 small Spanish onion, peeled and sliced
1 handful mint leaves, torn
1 handful Kalamata olives pitted and blanched (to remove the excess brine)

Dressing:
juice of 1 lemon
125mls extra virgin olive oil
½ tsp whole aniseed
sea salt and freshly ground black pepper to taste

Method:

Dice the watermelon and place on a large platter. Top with the fetta then the sliced onion and finally the mint leaves and olives. Combine the ingredients for the dressing and pour over the salad. Leave 10 minutes then serve.