Watermelon Salad with Cucumber and Gorgonzola

Juicy, sweet watermelon adds a burst of colour and freshness to this simple cucumber and Gorgonzola salad. Enjoy it as an appetizer or pair it along with some burger patties or grilled chicken for a healthy summer feast. Use rich and tangy Feta or milder goat cheese instead if you ain't fance for sharper blue cheese.

	Mint Yoghurt Dressing	Mango Chilli Dressing
1 Organic cucumber 700 g Seedless watermelon, peeled and cut into triangles 80 g Gorgonzola, crumbled Fresh mint and basil leaves	125 g Plain Greek yoghurt, full fat A handful of fresh mint leaves 1 clove Garlic 1 tsp Freshly grated ginger Salt and pepper	1 Sweet ripe mango, peeled and diced 2 Peperoncini / hot chilli peppers 1 tbsp Fresh lime or lemon juice 1 tbsp Apple cider vinegar 1 tbsp Garlic infused honey or pure honey A handful of fresh basil leaves Salt and pepper

To make mint yoghurt dressing. Blend yoghurt, mint leaves, garlic and ginger in a blender until well combined. Transfer to a bowl and season to taste with sea salt and freshly ground black pepper. Cover with plastic wrap. Store in the fridge until ready for use.
To make spicy mango dressing. Blend together the mango, chilli peppers, lime juice, ACV, honey and basil leaves until smooth and combined. Season with salt and pepper. Store in the fridge until ready for use.
Use a vegetable spiraliser to cut cucumber into noodle-like strands. Place a small bowl of either dressing in the centre of a large round serving platter. Place watermelon and cucumber noodles around dressing on the platter. Sprinkle with blue cheese and some fresh mint or basil leaves. Serve immediately.