Watermelon and pomegranate salad with whipped feta

Name: Watermelon and pomegranate salad with whipped feta
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50.00 ml extra virgin olive oil; 20.00 ml red wine vinegar; Finely grated zest and juice of 1/2 a lemon; 1/2 small garlic clove, finely chopped; 1kg seedless watermelon, peeled, chopped; 40g almond; Seeds from 1/2 a pomegranate; 1 Asian (red) eschalot, thinly sliced; 125.00 ml each loosely packed baby rocket; Sumac, to serve; 150g feta; 40.00 ml extra virgin olive oil; 1/2 small garlic clove

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Watermelon and pomegranate salad with whipped feta

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 01, 2017

The perfect summer salad.

This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45.

2 1/2 tbs extra virgin olive oil
1 tbs red wine vinegar
Finely grated zest and juice of 1/2 a lemon
1/2 small garlic clove, finely chopped
1kg seedless watermelon, peeled, chopped
1/4 cup (40g) almonds, roasted, chopped
Seeds from 1/2 a pomegranate
1 Asian (red) eschalot, thinly sliced
1/2 cup each loosely packed baby rocket and loosely packed mint leaves
Sumac, to serve

Whipped feta

150g feta
2 tbs extra virgin olive oil
Finely grated zest and juice of 1/2 a lemon
1/2 small garlic clove

Method

1.

To make the dressing, whisk oil, vinegar, lemon zest and juice, and garlic in a bowl until well combined. Set aside.
2.

For the whipped feta, place all ingredients in a blender or small food processor and whiz until smooth, then spread over a serving platter.
3.

Top feta mixture with watermelon and scatter with almonds, pomegranate seeds and eschalot, then top with rocket and mint leaves. Drizzle with dressing, sprinkle with sumac and serve immediately.