Watermelon, Mint & Fetta Salad with Mango & Corn Salsa


Watermelon, Mint & Fetta Salad with Mango & Corn Salsa, using Lang's Lemon Myrtle Ginger Dressing

Prep Time 10 days
Cook Time 10 days
Course Salad
Servings 6


  • 1 half watermelon
  • 1 block fetta cheese
  • 1 handful fresh garden mint
  • 1 cup sweet corn
  • 1 cup mango
  • 1 cup cucumber
  • 1 bottle Lang's Lemon Myrtle Ginger Dressing
  • 1 red onion
  • 1 tbsp coriander
  • 1 tbsp lime juice


  • For the Watermelon, Mint & Feta Salad:
    4 cups of cubed watermelon
    1 cup of crumbled feta cheese
    1/4 cup fresh mint leaves, chopped
    1/4 cup thinly sliced red onion (optional, for added flavor)
    For the Mango & Corn Salsa:
    1 ripe mango, peeled, pitted, and diced
    1 cup of cooked corn kernels (fresh, canned, or frozen and thawed)
    1/4 cup finely chopped cucumber
    2 tablespoons finely chopped fresh coriander
    1 tablespoon fresh lime juice
    Salt and pepper to taste
    Prepare the Watermelon, Mint & Feta Salad:
    In a large bowl, combine the cubed watermelon, crumbled feta cheese, chopped mint leaves, and sliced red onion (if using).
    Toss the ingredients gently to mix them well.
    Make the Mango & Corn Salsa:
    In another bowl, combine the diced mango, cooked corn kernels, chopped red bell pepper, chopped cucumber, and fresh cilantro.
    Drizzle the fresh lime juice over the salsa and season with salt and pepper to taste. Gently toss to combine.
    Assemble the Salad:
    On individual serving plates or a large serving platter, place a generous amount of the Watermelon, Mint & Feta Salad.
    Top the salad with a generous portion of the Mango & Corn Salsa.
    Pour over Lang's Lemon Myrtle & Ginger Dressing.
    Serve immediately and enjoy this refreshing and delightful summer salad!
    Note: Feel free to adjust the quantities of the ingredients and dressing according to your taste preferences. You can also add other fruits or vegetables to the salsa for extra flavor and texture.

Home made Pizzas with prosciutto, mozzarella, olives, basil and Lang’s Bush Tomato Relish


Home made Pizzas with prosciutto, mozzarella, olives, basil and Lang's Bush Tomato Relish

Prep Time 10 minutes
Cook Time 20 minutes
Course Snack
Servings 8


  • 8 Rashers Prosciutto
  • 6 Slices Mozzarella
  • 10 Leaves Fresh Basil
  • 1 Handful Kalamata Olives
  • 1 cup Capsicum (red), sliced thinly for garnish


  • Preheat your oven to 175°C.
    Arrange a layer of tortilla chips on a baking sheet lined with parchment paper or a baking dish.
    Sprinkle a generous amount of shredded mozzarella cheese evenly over the tortilla chips.
    Spoon dollops of Lang's Bush Tomato Relish over the cheese. Feel free to adjust the amount according to your preference for spiciness and flavor.
    Add another layer of tortilla chips on top, followed by more shredded mozzarella cheese and relish. Repeat the layers until you've used up all the ingredients.
    Place the baking sheet or dish in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
    Once the nachos are cooked, remove them from the oven and let them cool slightly.
    Serve the cheesy nachos with dollops of sour cream and diced ripe avocado.
    Enjoy your delicious and easy cheesy nachos with Lang's Bush Tomato Relish!
    It's a perfect snack for gatherings, movie nights, or whenever you're craving something flavorful and satisfying.