Peel and cut a red onion into slices that look like half discs finely sliced. Place in a bowl and cover with the juice from the limes and leave to soak while you go to step two. You want the onions to release all that lovely purple pink juice and the lime make the onions so sweet.
Now to the watermelon: cut off the rind and remove as many pips as you can, then cut into little 4cm triangles. Cut the feta into chunks that are about the same size. Add the cheese and melon to a large serving dish, then add the leaves from the parsley - no need to tear or chop - just add in as they are. Chop the mint and add it to the dish.
Your onions should have been steeping for about 15-20 mins now, tip them and the lovely pink juice into the bowl with the other ingredients. Drizzle over the olive oil and then gently toss with your hands.
Finally gently toast your pitta, until cripy and golden, add to the bowl and mix gently. Allow all the juice from the melon, limes, olive oil to mix with the bread and serve! Preferably with an ice cold glass of lovely white and good friends!
Make sure the onion is totally covered with the juice. You will see the onion turn soft and take on a more delicate colour...lovely!
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