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Pickled watermelon with chimichurri

Name: Pickled watermelon salad with chimichurri recipe
Yield: 8
Ingredients: 1.5kg watermelon, peeled, sliced into large chunks; Fresh karkalla (beach succulent, also known as pig face), to serve; 250g ready-peeled garlic cloves (from greengrocers); 375ml olive oil; 2 tsp whole black peppercorns; 250ml red wine vinegar; 60g caster sugar; 1 tsp whole dried pepperberries; 1/2 cinnamon stick; 2 cardamom pods, bruised; 1/4 bunch each coriander and flat-leaf parsley, finely chopped; 50g warrigal greens, picked, finely chopped; 1 long red chilli, finely chopped; Handful fresh saltbush, finely chopped; 50.00 ml extra virgin olive oil; 40.00 ml red wine vinegar

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by Nornie Bero

Feb 14, 2024

Salt, sugar, succulents and spice combine in this fresh and fruity summer salad from native foods expert Nornie Bero.

1.5kg watermelon, peeled, sliced into large chunks
Fresh karkalla (beach succulent, also known as pig face), to serve

Garlic confit (see notes)

250g ready-peeled garlic cloves (from greengrocers)
1 1/2 cups (375ml) extra virgin olive oil
2 tsp whole black peppercorns

Pickled liquid (see notes)

1 cup (250ml) red wine vinegar
60g caster sugar
1 tsp whole dried pepperberries
1/2 cinnamon stick
2 cardamom pods, bruised

Chimichurri

1/4 bunch each coriander and flat-leaf parsley, finely chopped
50g warrigal greens, picked, finely chopped
1 long red chilli, finely chopped
Handful fresh saltbush, finely chopped
2 1/2 tbs extra virgin olive oil
2 tbs red wine vinegar

Method

1.

For the garlic confit, place all ingredients in a medium saucepan over medium heat. Once you start to see small bubbles form, immediately reduce heat to low and cook, untouched, for 1 hour or until garlic has softened. Remove pan from heat and cool to room temperature (see notes).
2.

For the pickle liquid, place all ingredients in a medium saucepan with 1/2 cup (125ml) water. Heat over medium heat, stirring often, until sugar dissolves. Set aside.
3.

For the chimichurri, combine all ingredients in a medium bowl. Finely chop 50g garlic confit and add to chimichurri. Season with salt flakes and freshly ground black pepper and stir to combine.
4.

Dunk watermelon in pickle liquid for 30 seconds, then arrange on a serving plate. Spoon over some chimichurri and garnish with fresh karkalla. Serve with remaining chimichurri alongside.

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Recipe Notes

Garlic confit will keep for up to 3 months in a jar in the fridge. Add extra olive oil to jar to keep garlic covered at all times. Keep excess pickling liquid to pickle other vegetables, such as thinly sliced onion.