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Afternoon tea

Build-it-yourself pickled fish mini pitas

Soup recipes

Charred split broccoli with tahini-yoghurt sauce

30 minutes

Corn recipes

Rikku O’Donnchü’s whole poached chicken in coconut, corn and coriander curry

1½ hours

Pickled watermelon with barrel-aged sheep and goat’s feta

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 1 hour’s standing time

Cooking Time 5 minutes

Ingredients

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

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!

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Build-it-yourself pickled fish mini pitas

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Pickled watermelon with barrel-aged sheep and goat’s feta

Pickled watermelon with barrel-aged sheep and goat’s feta

Ingredients

Method