An enticing & refreshing salad for a hot summer night. Great for picnics & lunchbox, it is rehydrating for the body and packs loads of nutrients.


Serves 6-8

Half a sweet & ripe seedless watermelon
1 small red onion
250g goat feta cheese
Bunch of fresh parsley & mint
15g of dried Sea Spaghetti strands
Freshly ground black pepper & kelp salt


4 tbsp extra-virgin oil
Juice of 2 lemons
2 tbsp apple cider vinegar
1 tbsp grainy mustard


Soak the Sea Spaghetti in tepid water for 30 minutes. Alternatively, if you'd like to give it a flavour, soak in warm mint tea !

Peel the red onion, halve and cut into very thin half moons. Steep in the lemon juice to mellow the flavour.

Remove watermelon rind and cut in medium size chunks. Transfer to a wide shallow bowl and garnish with the re-hydrated Sea Spaghetti. Add the onions, reserving the juice for the dressing. Crumble the feta cheese over and garnish with chopped mint & parsley.

For the dressing, combine all the ingredients (including the lemon juice) and drizzle over the salad.

Chef's tips: this recipe also works nicely with other types of melon (rock or honey melons); instead of cutting chunks, try shaved with a vegetable peeler, for a different look & texture 🙂