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Now that the summer has finally arrived, I thought I’d share this watermelon and feta salad with pistachio, walnut and mint, watermelon is a popular fruit in my home country of Iran at this time of year, where the weather is a lot warmer than the highs of 34 degree Celsius that we’ve been experiencing here in London of late (not complaining, it’s far to hot in Iran right now).

As a child, I remember my mom telling me to eat watermelon because it was good for me, however, it wasn’t until I recently did some research that I realised just how nutritional watermelon is; apparently it is one of the best body-healing fruits one can eat, benefiting the entire body from the brain to the cells in our feet. The best time to indulge in a fresh, succulent, and juicy melon is summertime, when they are in season and deliver an array of nutrients, vitamin and minerals. Each juicy bite has significant levels of vitamins A, B6 and C, lots of lycopene, antioxidants and amino acids.

Watermelon is incredibly hydrating (up to 92% water!) and is naturally low-fat. Make this melon a part of your daily diet and you will reap amazing benefits that range from improving cardiovascular health to nourishing your eyes and revving your immune system and promoting bone health. Rich in potassium, watermelon is a great natural electrolyte and thus helps regulate the action of nerves and muscles in our body. Lastly, melon is full of vitamin E, which helps to maintain healthy skin, teeth, skeletal and soft tissue, and mucus membranes.

If this doesn’t convince you then just make this salad, which combines watermelon, walnut, mint, pistachio and nigella seeds, and I am sure you will become addicted.


Preparation time: 10 mins
Cooking time: N/A
Serves: 4 to 6
Vegetarian option: Yes


1.5kg watermelon flesh
250g feta cheese
Seeds of one pomegranate (How to de-seed a pomegranate)
30g walnut, roughly chopped
30g pistachio, roughly chopped
15g mint leaves
2 tbsp nigella seeds


  1. Cut the watermelon into approximately 2 centimetres cubes and deseed; set aside.
  2. Cut the feta cheese into approximately 1 centimetres cubes and set aside
  3. Roughly chop the mint leaves; if your mint leaves are small you don’t need to chop them.
  4. Add all the ingredients into large bowl and gently mix.



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