Fresh, light and summery – served with Leopard’s Leap Sparkling Chardonnay Pinot Noir.

Prep time: 10 mins plus overnight curing /Serves: 4

Ingredients:

 ¼ large watermelon, peeled

–       Coarse ground salt

–       1 small shallot, finely sliced

–       200g crumbly feta cheese

–       30ml olive oil

–       15ml lemon juice

–       2ml dried oregano

–       2ml red chilli flakes

–       4 to 5 sprigs fresh mint, finely chopped

Method:

Use a sharp knife to very thinly slice the watermelon. Lay the slices over a wire rack and liberally salt. Place the watermelon in the fridge overnight. 

The following day, carefully layer the watermelon slices in the base of a shallow dish. Combine the sliced shallot with the feta, olive oil, lemon juice, oregano, chilli flakes and mint and spoon over the watermelon. Serve immediately.