Watermelon and Feta Salad with Crispy Shallots
Thinly slice the shallots, place in a small saucepan and cover with 100ml vegetable oil.
Heat the saucepan over medium heat and bring to a slow simmer. Reduce the heat to low and cook, stirring occasionally, until the shallots are deeply golden. Don’t be tempted to whack the heat up to speed up the process - getting evenly crisp shallots takes a few minutes.
Strain the oil into a heatproof bowl and let the shallots cool in the sieve. They will crisp up as they cool.
Juice the limes and add them to the strained shallot oil, along with the red wine vinegar and a good pinch of salt and pepper. Leave to cool while you prep the veg.
Peel and cut the watermelon into large chunks. Thinly slice the red onion. Halve the cherry tomatoes. Cut the feta into large chunks. Roughly chop the fresh basil and mint.
Place everything in a large bowl and season with salt and pepper.
Add the dressing and toss to coat.
Plate the salad up on a platter. Top with the crispy shallots then serve and enjoy!