Watermelon, Kalamata Olive Salad with Gouda

Inspired by Dish Magazines salad that uses black olives and firm ricotta. Experiment with what you have on hand, it's a beautifully refreshing salad and the harissa in the dressing gives it a wee kick.

Ingredients
(serves 4)
Takes 15 minutes to prepare

• 1/2 large watermelon, rind removed, sliced into thin wedges (I also remove any large pips)
• 100-150 grams firm gouda, ricotta or bocconcini, sliced
• 1/2 red onion, finely sliced
• 6 cherry tomatoes, cut into wedges
• 2 radishes, finely sliced
• 1/2 cup pitted kalamata olives, sliced
• small handful of rocket leaves

Dressing

• 1/3 cup olive oil
• 2 tbsp fresh lemon juice
• 1/2 - 1 tsp harissa
• sea salt & freshly ground black pepper

Pop all dressing ingredients into a jar and shake well. 

Method

1. Scatter onion, tomato, radishes & olives on a platter & drizzle with a little dressing.
2. Arrange the watermelon wedges & cheese on top, slightly overlapping.
3. Scatter with remaining ingredients, the rocket & remaining dressing.
4. Grind over black pepper and a pinch of sea salt. Enjoy!

Goes well with grilled prawn kebabs.