Seedless watermelon with feta and balsamic vinaigrette

Refreshing watermelon with feta, drizzled honey, balsamic vinaigrette and finely chopped mint

INGREDIENTS

SERVES TWO

• 1 good quality watermelon (look for one that is heavy for its size, round, and dark with a yellow field spot)

• 60g feta cheese

• 1 tbsp finely chopped mint

FOR THE HONEY BALSAMIC VINAIGRETTE

• 4 tbsp light olive oil (La Espanola is ideal)

• 2 tbsp balsamic vinegar

• 2 tbsp honey

• ½ tsp salt

• ½ tsp freshly grounded black pepper

METHOD

FOR THE DRESSING

• In a jar, add the olive oil and balsamic vinegar followed by the honey and salt and pepper.

• Place the lid on the jar and shake until combined.

FOR THE WATERMELON

• Place the watermelon onto a secure chopping board.

• Cut both ends of the watermelon.

• Place the watermelon upright, flesh side down.

• From the top of the watermelon cut the rind away and discard.

• You can either slice the watermelon into cubes, carefully removing the seeds as you do so, or if you have a 7.5cm presentation ring slice the watermelon to 7.5cm. Place the presentation ring on to the watermelon flesh and push down with the pusher ring.

• Ensure seeds are all carefully removed. Use kitchen tweezers if required.

• Transfer to serving plates.

• Crumble the feta over the watermelon.

• Drizzle the vinaigrette.

• Garnish with finely chopped mint.

• Any left over watermelon can be sliced and placed in a Ziploc bag and placed in the freezer to make a watermelon smoothie.