• 2 little gem lettuce, quartered
  • 2 tablespoon extra virgin olive oil
  • 400g mini watermelon, 2 x 2cm slices
  • 100g feta
  • 50g California walnuts
  • 1 tablespoon white wine vinegar


  1. Brush the cut surfaces of the little gem with a little oil and place on a BBQ or griddle pan, cook for 1 minute each side until slightly charred. Transfer to a serving plate.
  2. Brush the watermelon slices with a little oil and BBQ or griddle for 2-3 minutes each side to give light bar marks, cut each into 6 wedges and add to the serving plate. Crumble over the feta and sprinkle with walnuts.
  3. Whisk the vinegar into the remaining oil, season and drizzle over the salad to serve.

Cook’s tip – Add some shredded roast chicken to make it into a main course salad.