Our late summer has brought us some amazing fruit. This simple salad is also great with figs, cherries or stone fruit, enjoy.
Ingredients and Methods
Ingredients
2 thick slices of seedless watermelon cut into 4 x 6cm disc using a cookie cutter
200g fetta or goats cheese
100g pitted kalamata olives
1/2 bunch of mint leaves
1 bunch of basil leaves
1 small red onion peeled & thinly sliced 1 green chilli thinly sliced
Heirloom & grape tomatoes, radishes all cut into neat pieces
Pinch of salt
1 lemon
Fruity extra virgin olive oil
Vin cotto dressing
Method
1) Slice the cheese into neat bite size pieces, allow to become room temperature
2) Prepare the salad ingredients, season lightly, dress with olive oil & lemon
3) Add herbs & olives. Arrange the watermelon on your serving plate surrounding with salad ingredient's neatly. Top with goats cheese or fetta, drizzle with vin cotto.
Chef Paul Wilson
Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)
