Watermelon, Radish & Feta Salad

SERVES 6 PREPARATION & COOKING 45 MINUTES (PLUS REFRIGERATION)

1 watermelon

1 bunch heirloom radish,

thinly sliced

¼ cup mint leaves

3 baby cucumbers, cut

into ribbons

200g Greek feta, crumbled 2 teaspoons nigella seeds,

toasted

2 tablespoons extra-virgin

olive oil PICKLING LIQUID

1 cup rice wine vinegar

1 cup water

¼ cup unrefined sugar

(see tip)

1 tablespoon sea salt ¼ cup pickled ginger,

cut into thin strips ¼ cup pickled ginger

juice (from jar)

5 star anise

1. PICKLING LIQUID. Stir ingredients in a large glass or ceramic bowl until salt

and sugar have dissolved.

2. Cut rind away from watermelon, leaving a thin layer of flesh on rind. Cut flesh into 1cm-thick wedges. Cut off the tough green outer skin of the rind; discard. Cut rind into thin strips and add to pickling liquid. Refrigerate for 3 hours or overnight.

3. Layer watermelon flesh, radish, mint, cucumber and 1 cup of the pickled rind on a platter. Top with crumbled feta and sprinkle with nigella seeds. Drizzle with combined oil and 1/3 cup of the pickling liquid.