Serves 4 as a side or light meal
Preparation Time 20 minutes
I love the salty-sweet combo of this salad – it’s the perfect cool down on a hot day. Pomegranate adds the most beautiful texture and tart flavour. The trick to getting the seeds out of a pomegranate easily is to roll it firmly on a bench before you break it open. This loosens the seeds from the membranes that hold them in place, making it much easier to get the little beauties out.
- 1 kg (2 lb 4 oz) seedless watermelon, peeled and cut into chunks
- 40 g (1½ oz/¼ cup) toasted almonds, coarsely chopped
- Seeds from ½ pomegranate
- 1 small French shallot, thinly sliced
- 35 g (1¼ oz/1 cup) wild rocket (arugula)
- 1 large handful mint leaves
- 2½ tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Finely grated zest and juice of ½ lemon, or to taste
- ½ small garlic clove, finely chopped
- Sumac, for dusting
- 150 g (5½ oz) feta cheese
- 2 tablespoons olive oil
- Finely grated zest and juice of ½ lemon
- ½ small garlic clove
To make the whipped feta, blend the ingredients in a blender or small food processor until smooth, season to taste and spread over a serving platter.
Arrange the watermelon over the whipped feta and scatter with the almonds, pomegranate and shallot, then with the rocket and mint leaves.
Whisk the olive oil, vinegar, lemon zest, juice and garlic in a bowl to combine, season to taste and drizzle over the salad. Scatter with sumac and serve.
Recipe and images from Australian Food Coast + Country by Matt Moran, published by Murdoch Books.