You’re going to love the sheer juiciness of this salad and the cooling effect of watermelon is hard to beat on these hot summer days.

Makes one medium salad

Dressing

2 cups greens —rocket, fresh basil leaves, mint, spinach (any or all)

¼ cup roasted almonds

4 tablespoons good olive oil

2 tablespoons apple cider vinegar

A decent squeeze of lemon or lime juice

¼ teaspoon sea salt

Salad

2 cups cubed watermelon, chilled

2 cups assorted tomatoes, chopped into chunks

Extra basil leaves to garnish

To make the dressing, use a food processor to blend the greens, almonds, olive oil, vinegar, juice and salt to a thick paste. Taste for seasoning — it should have a decent punch to it! To thin it, drizzle in water as you keep the motor running or add more oil.

Assemble salad by arranging watermelon and tomatoes in a large bowl and topping with spoonfuls of the green dressing and fresh basil leaves.