Feta is a brined soft cheese, made from sheep (and goats milk) and is very popular in Greek cuisine. It looks like paneer but is much softer, grainier and tangier. While the most popular way of using feta is in a Greek Salad – this cheese has the ability to shine in many other dishes. I picked up a slab of Feta this week and was hard pressed to find a recipe that does it justice. I wanted Feta to be the star of the dish and not just a supporting element. After many frustrating hours of searching my recipe books and the internet, I just decided to use it in a Watermelon and Arugula (Rocket) Salad. Besides, I had recently learnt how to deseed a watermelon and I was itching to see if it works. (It does – Instructables shows you how!). The salad is an amazing medley of tastes and textures – sweet and crispy watermelon, crunchy and peppery arugula and finally creamy and salty feta, dressed with silky honey and olive oil. …