Watermelon, feta and arugula salad

Cut the rind off the watermelon, removing most of the white, and dice it.

Put watermelon and arugula in a bowl with lemon zest, a pinch of salt, black pepper and lemon juice.

Add a tablespoon or two of olive oil and toss.

Variation: with mint, roughly chop washed mint and toss it with the watermelon and lemon juice.

Plate and sprinkle the feta on top at the end.

Finish with a little more olive oil over the top, the 'fresh clapper' (as transcribed) and more lemon zest.