Watermelon, Fetta, Sunflower shoot salad

1/2 seedless watermelon

125g Yarra Valley Persian fetta, plus 2 tablespoons of the marinating oil

4-5 drops of rosewater

20 jumbo green olives

120g sunflower shoots or snowpea sprouts

6 mint leaves, sliced thinly

Extra virgin olive oil

Freshly ground black pepper

1 lemon, juiced

Tomato Jelly

2 kg ripe tomatoes

31/2 gelatine leaves

Coarsely puree tomatoesand place in a jelly bag or double layer of muslin. Refigerate overnight in a large sieve placed over a pot to catch the juices. Do not disturb at any point.

Soak the gelatine in cold water until softened. Measure 600ml of the tomato liquid; disguard any remaining.

Heat one third of the liquid until hot. Squeeze water from gelatine; add to hot liquid and stir until dissolved.

Mix with remaining liquid. Chill in a deep container for at least 6 hours. Cut 20 perfect 1.5cm cubes of watermelon.

Whip fetta, gradually pour in 2 tablespoons of olive oil and whip until fluffy.

On each plate arrange 5 pieces of watermelon. Sprinkle with a few drops of rosewater. Place and olive between each of the outside pieces of watermelon.

Place a desertspoon of the whipped fetta on top, then cover with sunflower shoots and mint.

Season with a little olive oil, pepper and lemon juice. Just before serving, dip a desertspoon into hot water.Take a spoonful of the jelly and carefully invert on top of the shoots.

Mix & Max

Go for a good, off-dry gewurtraminer with this dish: the wine should echo perfectly the aromatic tropical fruit and rosewater flavours, as well as the tart sweetness of the jelly.

Taken from: The Weekend Australian Magazine

April 2-3 2005

Posted in: All Recipes

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