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Maggie Lynch is Director of Cooking at the Irish Institute of Nutrition & Health, pioneer in nutrition education and first college with a dedicated cooking school. Public and private classes around health and dietary issues are held in the Taste Health kitchen, as well as corporate wellness events. 
Serves 2


  • 200 grams or ½ small watermelon, de-seeded
  • 200 grams good quality sheep’s feta
  • 2 tablespoons Pomegranate seeds
  • 3-4 sprigs mint, finely shredded

Mojito Dressing

  • Zest and juice of 1 lime
  • ¼ teaspoon honey
  • 2 mint leaves, shredded
  • 1-2 tablespoons good quality extra virgin olive oil
  • Fruit Salad
  • Family Friendly
  • Vegetarian
  • Low GI
  • Diabetic Friendly
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  1. Using melon baller, scoop out balls of melon and set aside in bowl.
  2. Crumble feta and toss with melon plus the pomegranate seeds and shredded mint.
  3. Mix dressing ingredients in a small jar, shake well, drizzle onto salad and gently mix.
  4. Serve in small retro bowls, or spoon back into melon skin and serve.