Serves 4

300g watermelon (1½ cups), cut into 2cm cubes
2 Jazz apples (350g), cut into wedges
½ bunch basil leaves
¼ bunch mint leaves
1 head witlof, leaves separated
1 small carrot, cut into fine batons
1 tsp Dijon mustard
1 tsp baby capers, chopped
2 tsp cider vinegar
1 Tbsp extra virgin olive oil
salt flakes and freshly-milled black pepper
120g (½ cup) feta, crumbled

Combine the watermelon, apple, herbs, witlof and carrot in a large bowl. Mix the mustard, capers, vinegar and oil in a second bowl and season generously with salt and pepper. Pour over the salad, toss gently, then top with feta to serve.