Pickled melon with whipped feta & fried capers
The marriage of feta and watermelon isn’t new, but lightly pickling the watermelon gives it a wonderfully savoury dimension in this recipe by Ravinder Bhogal.
- Prepare15 mins
- Cook10 mins
- Total time25 mins
- Pluscooling + soaking
- 200ml white wine vinegar
- 100g caster sugar
- 1 star anise
- 4 black peppercorns
- 1 strip pared unwaxed lemon zest
- 8 sprig/s fresh oregano, plus a few extra sprigs to serve
- 1 mini watermelon
- 2 tbsp olive oil
- 2 tbsp nonpareille capers
- 200g feta, finely crumbled
- 100g strained Greek yogurt
- ½ lemon, juice
- 1 clove/s garlic, finely chopped
- 1 tbsp extra virgin olive oil, for drizzling
In a small pan, mix the vinegar, sugar, spices, zest, oregano, a pinch of salt and 200ml water. Bring to the boil over a medium heat, then turn down and simmer for 3 minutes. Set aside to cool to room temperature. Meanwhile, trim the skin from the melon, cut the flesh into bite-sized chunks (or use a melon baller) and put in a shallow bowl. Strain over the cooled pickling liquid (discard the aromatics). Soak for 10 minutes, then drain.
For the whipped feta, in a food processor, pulse together the feta, yogurt, lemon juice and garlic until very smooth, then season with black pepper and set aside.
In a frying pan, heat the olive oil over a medium heat. Once shimmering, carefully add the capers and cook, shaking the pan, until they crisp up. Remove with a slotted spoon and drain on kitchen paper. To serve, smooth the feta over a plate, drizzle over the extra virgin olive oil and top with the pickled melon, crispy capers and oregano sprigs.
Typical values per serving when made using specific products in recipe