Prepare the watermelon by slicing off the top and bottom of the melon using a sharp knife.

Once the watermelon has been top and tailed you can place one of the cut sides down on your cutting board and this gives it more stability when you cut it down the middle.

Once you've cut the watermelon in half you can then cut it into wedges.

Do this by placing the cut side down on the chopping board and use a sharp knife to cut into wedges length ways.

The number of wedges that you willl cut will depend on the size & shape of the watermelon.

Depending on the type and size of your watermelon, you may need to remove some of the seeds from the wedges. I used a baby watermelon and did not have to remove many seeds.

Remove the skin by holding the wedge firmly and running a sharp knife close to the skin of the melon - where the flesh is a paler pink or cream color. You should just then be left with the red flesh..

Cut this into cubes.

If you are using a watery watermelon I would suggest placing the cubes in a colander for 5 minutes or so to drain any excess water before placing the cubes in the salad bowl. For less watery melon this shouldn't be needed!

Place the cubes into a bowl.

Add the cup of crumbled feta cheese over the top of the watermelon cubes.

Roughly chop up a couple of leaves of fresh mint and sprinkle over the top. I used about 3 medium sized leaves of fresh mint.

Serve, enjoy and remember to track!