500g small new potatoes
1 unwaxed lemon
1 head garlic
3 tbsp extra-virgin olive oil
1 tbsp fresh oregano
Salt and black pepper
1kg melon (I use a mix of watermelon, cantaloupe and piel de sapo)
200g block feta cheese
1 small bunch Greek basil
1 small bunch mint, leaves picked
1 tbsp runny honey or agave (optional)
Heat the oven to 200C (180C fan)/390F/ gas 6. Chop any large potatoes in half and keep the smaller ones whole, then transfer to a large baking tray. Use a speed peeler to peel the zest from the lemon in long strips, then add to the tray.
Bash the head of garlic until the cloves are slightly split, then add to the tray with the olive oil and oregano. Season well, then roast for 20 minutes.
Peel and slice the melons into thin half-moons, removing the seeds as you go.
After the potatoes have had 20 minutes, take them out of the oven, then squash them down with a potato masher until broken apart and flattened. Break over the feta, then return the tray to the oven for a further 20 minutes, or until golden and crisp all over.
Remove from the oven, toss with the juice of half the lemon, then add the melon, basil and mint. Finish with a little honey, if you like, and a drizzle of olive oil.