Cut the melon into slices, remove the seeds, scoop out the flesh and chop it up. Wash the cucumber well and cut in half lengthways, and again so you have long, quartered pieces, which you can chop into decent-sized chunks.

Chop the mint, add it in and season with the olive oil, lemon juice and some salt and pepper. Add the chilli flakes.

Mix well, adjust the seasoning and then crumble in the feta.

Food cooked and styled by Domini Kemp