Healthy bites SALAD DAYS

Sides become the main event with these Mediterranean-inspired dishes

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Watermelon, mint & feta salad

SERVES 4

½ small watermelon

125g (1 cup) black pitted olives, cut in half

2 shallots (or spring onion), finely sliced

½ teaspoon dried mint

300g feta, cut into 3cm cubes

¼ bunch of mint, leaves picked

4 tablespoons extra virgin olive oil

1 Remove peel from the watermelon. Cut flesh into 3cm cubes, removing any seeds, and place in a large mixing bowl. Add olives, shallot and dried mint, mixing gently.

2 Arrange half the watermelon mixture on a platter and top with half the feta and half the fresh mint. Repeat with the remaining watermelon, feta and mint.

3 Drizzle with the olive oil and serve straightaway.

Boiled eggs

Making the perfect jammy boiled eggs requires following a few rules. You'll need a large saucepan half-filled with almost boiling water, large free-range eggs at room temperature, a timer and a large bowl of cold iced water to bring the eggs to a cold temperature fast. With the help of a large, slotted spoon, carefully lower 4 eggs into the boiling water. Cook for exactly 7 minutes. Transfer eggs to the iced water bath and leave for 10 minutes or until cold, then peel eggs and use as desired.

Sabich salad

SERVES 4

1 large eggplant, peeled, cut into 3cm cubes Sea salt and freshly ground black pepper, to season 1 litre (4 cups) vegetable or rice bran oil, for deep-frying 300g cherry tomatoes, preferably in a mix of colours, cut in half 1 bunch of flat-leaf parsley, finely chopped Juice of 1 lemon 50ml olive oil, plus extra for drizzling 200g potatoes, boiled, cut into big chunks 3 soft-boiled eggs (see box), halved 6 jalapeño peppers, thinly sliced 4 pickled cucumbers, thinly sliced