Cool watermelon salads that go beyond feta cheese

Salad bowls of summer are synonymous with crunchy watermelon paired with crumbly feta cheese. Ingredients For the salad 2 cups watermelon, deseeded and cubed Half cup tender coconut meat, julienned or cut into desired shapes 1 cup cucumber, sliced 1 tbsp mango ginger, cut into slivers For the dressing One-fourth cup tender coconut water One and a half tbsp lemon juice 2 teaspoons light olive oil or extra virgin coconut oil Half teaspoon cracked pepper Salt to taste 10 mint leaves 10 to 12 blueberries Method Refrigerate the coconut, watermelon and cucumber for two hours. Ingredients 1 medium watermelon, seedless or deseeded 2-3 tbsp balsamic vinegar 2-3 tbsp olive oil 1 small bunch fresh arugula, washed and dried 1-2 green apples, cubed 150 grams halloumi cheese, cubed Orange juice Salt Black pepper Method In a small bowl, mix half the quantity of vinegar, olive oil, salt, black pepper, orange juice and make a dressing. In a bowl, mix the rest of the vinegar, olive oil, salt, black pepper, orange juice, toss in apple cubes, grilled watermelon, halloumi cheese and arugula. WITH PANEER Arun D’Souza, Head chef, Perch, Mumbai Serves 2 Ingredients For the salad 100gm arugula, butterhead lettuce or any leaf of choice 4 cherry tomatoes, cut into quarters Ribbons of 1 cucumber, soaked in ice water One-fourth large watermelon, cubed and deseeded One-fourth onion, julienned 5 olives, sliced For the cottage cheese marinade 60gms cottage cheese, sliced 1 tbsp olive oil Half tsp minced garlic 1 tsp Dijon mustard Salt and pepper to taste For the dressing Juice of 1 lemon Half tbsp honey 1 tbsp extra virgin olive oil 1 – 2 tbsp balsamic vinaigrette 4-5 green cardamom pods, cracked and seeds set aside Salt and pepper to taste Method For the dressing, add all the ingredients in a blender and mix until well combined.