I'll never forget seeing these red, white and green soldiers walk out the door on a platter amd through the lobbly of the Four Seasons Hotel, Istanbul. For me they've always symbolised the colours of Christmas. I also love the combination of flavours - how the sweet juicy summer watermelon contrasts with salty fetta and fresh mint. For an added Turkish delight, try tossing the watermelon cubes in a little rosewater - heaven!
Place the watermelon wedge flat on a chopping board and cut through the rind into 1.5cm slices. Trim the rind, then cut the flesh into 1.5cm cubes.
Cut the fetta into 1.5cm cubes. Thread a fetta cube onto a cocktail skewer, then a cube of watermelon.
Top each stick with a small mint leaf. Makes 40 – 45.
Note: for a Turkish delight, spray or roll the watermelon cubes in a little good quality rosewater.