Fruit soup with feta

SERVES 4

juice of 2½ oranges

4 tablespoons caster (superfine) sugar

1 large handful of mint leaves

1 red and 3 white dragon fruit

¼ small watermelon

250 ml (9 fl oz/1 cup) Prosecco (dry Italian sparkling wine)

juice of 1 lime

30 g (1 oz) Greek feta cheese, finelym diced (see note)

Heat the orange juice, sugar and several of the mint leaves in a saucepan over low heat until the sugar is dissolved, then pour into a bowl and sit the bowl in ice or in the freezer to cool.

Remove the flesh from the dragon fruit and watermelon — you should have equal amounts — and blend in a blender until puréed, then pour into a bowl. Chop 1½ tablespoons of mint and add to the fruit purée. Then add the strained chilled orange juice mixture, the Prosecco and the lime juice. Taste and adjust with salt and pepper where necessary.

Ladle into a soup bowl and scatter with finely diced feta. Garnish with a sprig of mint.

Use a Greek feta here due to its saltiness and crumbly texture. If you really hate the idea of a fruit soup and even more so a fruit soup with feta cheese in it then this makes a great granita — just chuck it in your ice-cream maker minus the feta and churn it. When it is nice and frozen serve it in a martini glass with a mint leaf on the top.