Pickled melon with whipped feta & fried capers

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.