Whipped Feta and Griddled Watermelon Salad
A whipped feta and watermelon combination is a staple and an all-round favourite starter when it comes to summer dining. While you don’t strictly need to griddle (or barbecue) the watermelon for this dish, the addition of the heat really helps to concentrate the sweetness of the flesh, pairing perfectly with the saltiness of the feta. Look for a nice variation of shapes and sizes for the tomatoes to add extra visual appeal to your plate.
Ingredients
For the pickled shallot:
- 1 small shallot, peeled
- splash of red wine vinegar
- pinch of salt
- pinch of sugar
For the whipped feta:
- 100 g feta, crumbled
- 125 g ricotta or other cream cheese
- zest of 1⁄2 lemon
- black pepper
For the salad:
- 350 g mixed heritage tomatoes
- salt
- 2 –3 tbsp extra-virgin olive oil
- ½ small (peeled weight about 350g) watermelon
To serve:
- 100 g green olives, crushed to pit
- za’atar
- few sprigs purple basil
Instructions
- Finely slice the shallot into very thin rounds. Transfer to a small bowl and toss with the vinegar, salt and sugar. Set aside.
- Whizz the feta and ricotta in a small food processor until velvety smooth. Stir through the lemon zest and black pepper. Chill in the fridge.
- Slice or chop the tomatoes into chunks and toss with the salt and oil. Set aside.
- Peel off the watermelon skin with a sharp knife. Slice the watermelon into 1.5cm slices.
- Heat a griddle pan to very hot. Add the watermelon slices, as many as you can fit at a time without overcrowding. Sear on both sides for 2–3 mins, then set aside to cool.
- Once cool, toss with the tomatoes and their juices.
- When ready to serve, dollop the whipped feta onto a plate and pile up the watermelon and tomatoes, alternating between both.
- Add the pickled shallot and pitted olives, scatter with za’atar and garnish with the purple basil.