Watermelons are plentiful at the moment and the cucumbers keep on coming so I made this variation of a cucumber salad this evening to accompany some fish. If you want a more sophisticated version, peel the cucumber and use a melon baller to get spheres of both cucumber and melon flesh. For weekday suppers this version is fancy enough. I didn’t feel this needed a dressing as it was already juicy and had sweetness from the melon, fat from the cheese and flavour from the mint. Perhaps a squeeze of lemon would have added some acidity.
One cucumber, cubed (my favourite varieties are Tasty Queen and Diva)
Segment of watermelon, de-seeded and cubed (similar quantity to the cucumber)
Couple of tablespoons of pumpkin seeds, toasted (put in the oven on a baking tray for about five minutes, turning once)
About 50g cheese, crumbled or grated (feta or vintage cheddar would be my pick)
Leaves of a couple of sprigs of mint, finely chopped
Put the cucumber in a bowl and sprinkle with a teaspoon of salt. Mix well then leave to drain in a sieve over the bowl for about half an hour. Mix the drained cucumber and watermelon, sprinkle with the cheese, pumpkin seeds and mint.