Watermelon & Cucumber Feta Stacks

Perfect for a starter or salad, these fruit and vegetable stacks are a refreshing taste of summer.

1. Place 12 cucumber rounds on large serving platter. Place one watermelon square on top. Sprinkle with half the feta cheese. Repeat layers, saving a little feta for garnish.

2. In a small skillet, add vinegar and maple syrup. Bring to a boil and boil for about 2 minutes, just until entire surface is bubbly. Pour into small bowl, cool slightly and drizzle over top watermelon stacks. If too thick, reheat gently. Garnish with basil or mint.

• 24 rounds of cucumber
• 24 watermelon squares (2” x 2” wide, 1/2” thick)
• 2 oz crumbled feta cheese
• Chopped fresh basil or mint

Balsamic Glaze
• 1/2 cup balsamic vinegar
• 2 Tbsp maple syrup
• Garnish
• Basil or mint

Serves 4
Prep time: 10 minutes

Nutrition per serving

• Calories 30
• Protein 1 g
• Carbohydrate 7 g
• Fat 1 g
• Saturated fat 0.5 g
• Cholesterol 5 mg
• Sodium 55 mg
• Fibre 0 g

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