Ingredients

Method

• 750 g watermelon, peeled
• 150 g Woolworths barrel-aged sheep and goat’s feta, roughly crumbled
• freshly ground black pepper, to taste
• a handful red lettuce leaves
• red microherbs, for sprinkling
• pink edible flowers, to garnish (optional)
For the pickle:
• ½ cup white balsamic vinegar
• 50 g sugar
• 2 t salt
• 1 cup water

Method

Ingredients

Cut the watermelon into small triangles, then place in a bowl or jar.

To make the pickle, bring all the ingredients to a boil in a medium saucepan over a high heat, stirring occasionally. Remove from the heat. Cool completely, then pour over the watermelon. Allow to stand for at least an hour; it’s even better after a few hours. Refrigerate until needed.

To assemble, spoon out the watermelon and place on a platter. Add the cheese and a twist or two of black pepper. Tuck in some red lettuce leaves and add a sprinkling of red microherbs and pink edible flowers.

Cook's note: Watermelon-and-feta salad is a favourite but I wanted to give it a twist, so was delighted to come across this Robby Melvin recipe (southernliving.com). I thought it would be good with goat's feta. It was!

Browse more watermelon recipes here.