Watermelon Salad and Cheesy Muffins

Adding colour to a lockdown lunch.

Serves 4

Ingredients
Watermelon
1 large Cucumber
1 packet of Feta Cheese (barrel aged has a lovely subtle flavour)
Black olives

Dressing
1 tsp mustard
1 clove garlic, crushed
60mls white balsamic or white wine vinegar
120mls rapeseed oil or virgin olive oil

Cheesy Muffins
180g cream cheese
125g cheddar cheese
80g unsalted butter, melted
2 eggs
160g oats
80g almond flour (or blended ground almonds)
2 tsp gluten free baking powder
1/2 tsp bicarbonate of soda
1 tsp Dijon mustard
1/2 tsp paprika

1.  First, make the muffins, so Preheat the oven to 180C/360F and line 12 muffin cases.
2. Mix the wet ingredients together.
3. Combine the dry ingredients with the wet.
4. Spoon into muffin cases, not pressing the mixture down. It will form within the muffin mold during baking
5. Bake for 25 minutes
6.  Allow to cool in the tin for about 5 minutes before turning onto a wire rack to cool.  They can also be left in the tin to cool.  Delicious either way..
7. Prepare the salad ingredients so they mimick the photograph above.
8. Pour the dressing on top and serve.