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Pickled melon with whipped feta & fried capers

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.

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Gluten freeVegetarian
  • Serves4
  • CourseSide
  • 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

Whipped feta

  • 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


  1. 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.

  2. 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.

  3. 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


1,502kJ/ 361kcals



Saturated Fat












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5 out of 5 stars1 rating