Crunchy. Juicy. Minty. Let all the different textures and flavours of this dish explode in your mouth. And don’t be shy on the mint!
Category
Lunch
Cook Time
15 minutes
Crunchy. Juicy. Minty. Let all the different textures and flavours of this dish explode in your mouth. And don’t be shy on the mint!
Author:Chef Charlotte Langley
Ingredients
1 tin of Scout Wild Albacore Tuna
6 cups of ripe watermelon, chopped into bite-sized pieces
¼ cup of roughly chopped kalamata olives
½ cup of fresh sheep feta
A handful of spearmint
2 limes worth of juice
Loads of hot honey, I suggestZings!
A pinch of crunchy salt to finish
Large mixing bowl
Large platter
Tools
Directions
Place all chopped watermelon in your large mixing bowl along with your chopped olives, feta, fresh mint, and Scout Wild Albacore Tuna. Retain the tin’s oil.
Toss gently to make sure you don’t break everything up too much. You want some larger chunks
Load these ingredients onto your large platter and finish with the olive oil in the tin, fresh lime juice, more mint, more olives and loads of hot honey.
Serve right away or chill in the fridge for a refreshing burst of flavour.