PREP TIME: 15 MINS
In a bowl gently toss the watermelon chunks, feta cubes, chilli flakes and mint with 2 tbsp of the olive oil and the juice of half a lemon.
Lay out on a serving platter and top with the avocado slices, cucumber, some crumbled feta, lemon zest, a scattering of fresh basil leaves and extra olive oil if it needs.
Feel free to add any other herbs you like and a crack of black pepper.
Recipe created for Yealands by Burnt Butter Table.
Wine match: Yealands Rosé.