PICKLED WATERMELON WITH BARREL-AGED SHEEP AND GOAT’S FETA

“Watermelon-and-feta salad is a favourite but this summer 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!”

Serves 4

EASY

GREAT VALUE

Preparation 20 minutes, plus 1 hour’s standing time Cooking: 5 minutes

watermelon 750 g, peeled

Woolworths barrel-aged sheep and goat’s feta 150 g, roughly crumbled freshly ground black pepper, to taste red lettuce leaves a handful

red microherbs, for sprinkling pink edible flowers, to garnish (optional)

For the pickle: white balsamic vinegar ½ cup sugar 50 g salt 2t water 1 cup

1 Cut the watermelon into small triangles, then place in a bowl or jar. 2 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. 3 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. FAT-CONSCIOUS, HEALTH-CONSCIOUS, MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Chenin Blanc Sauvignon Blanc 2018