Watermelon Salad With Peppermint Gum Labneh

This is a fresh summer salad perfect for BBQs or a light seafood lunch.

I make the labneh 3 days in advance for the flavours to fully infuse. The vinegar in this recipe is made with native raspberries. It's a tasty, easy dressing for any salad and is available from Saltbush Kitchen.


  • 100gm spinach & rocket leaves
  • 500gm watermelon, deseeded and cut into 2cm squares
  • 1/8 small red onion, finely sliced (12gm)
  • Native raspberry vinegar
  • 150gm peppermint gum labneh


  • Wash and prepare salad leaves. Place on your serving plate. Place watermelon and onion on and through the salad. Using a teaspoon or knife, add small scoops of the labneh. Drizzle with the native raspberry vinegar and season with a pinch of The Good Salt to serve.

Watermelon Salad with Labneh

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