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Watermelon & feta lettuce cups

Watermelon & feta lettuce cups


These bite-sized cups are brilliant as canapés to kick off a barbecue, and make light work of tackling a large, tough-skinned fruit

  • Feeds 6 Feeds 6
  • Ready in 30 minutes

Each serving contains

  • Energy
    761kj 183kcal
  • Fat
    Med 18%
  • Saturates
    Med 30%
  • Sugar
    Low 11%
  • Salt
    Med 14%

% of adult’s reference intake | Carbohydrates per serving : 11g

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Big Bag Option


  • 1 small, ripe watermelon
  • ½ small red onion, diced
  • Zest and juice of 1 lemon
  • 1 garlic clove, crushed
  • 2 tbsp Co-op extra virgin olive oil
  • 2 Co-op little gem lettuces, leaves separated
  • 12 Co-op pitted black hojiblanca olives, chopped
  • 180g Co-op Greek Feta cheese, crumbled
  • 3 mint sprigs, leaves only, chopped
  • ½ x 25g pack flat leaf parsley, leaves finely chopped


  1. Put your chopping board on a slightly damp cloth to stabilise it
  2. Halve the watermelon lengthways, then cut one half into four wedges
  3. Take one wedge and carefully cut off the rind
  4. Slice 1.5cm strips down its length, then cut them into 1.5cm dice. Repeat for the rest of the melon
  5. Put the onion in a small bowl, then stir in the lemon zest — reserving a little to garnish — and juice, garlic and olive oil, then season
  6. Toss the melon in the onion mixture, then use to fill the lettuce leaves. Sprinkle with the olive, Feta, herbs and remaining zest to serve

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