Indulge in the ultimate summer refreshment with our tantalizing watermelon, cucumber and feta salad recipe. Bursting with juicy flavours and complemented by creamy feta, it’s the perfect accompaniment for a glass of chilled Cloudy Bay Sauvignon Blanc.
Serves 2
250mls water
2 slices ginger
1⁄4 cup sugar
2 tablespoons hibiscus leaves
1) Put the water, ginger and sugar in a saucepan and bring up to simmer and cook over a low heat for 15 minutes until syrupy. Add the hibiscus leaves and leave to steep. Refrigerate overnight in the fridge.
2) When ready to use, strain the syrup through a sieve and keep refrigerated for up to two weeks.
1 small wedge watermelon, cut into thin triangles
2 baby cucumbers, cut into thin ribbons
100g feta, cut into thin slices
A handful of mint leaves
1) Arrange the watermelon, cucumber and feta on a platter and drizzle with 2 - 3 tablespoons hibiscus syrup. Scatter over the mint leaves.