Persian Feta & Watermelon Salad with Lime Vinaigrette

Persian Feta & Watermelon Salad with Lime Vinaigrette

Eat Local, Scenic Rim, Brenda Fawdon, Persian FetaRecipe by Brenda Fawdon, Volume 2 EAT LOCAL – Food farming and conversation in the Scenic Rim. 

Buy the book from Scenic Rim Eat Local Week and read the story behind the salad here.

SERVES 6  

INGREDIENTS 
1 small watermelon, cut in half  
2 pink grapefruit, peeled and segmented  
4 small chioggia(candy-stripe) beetroot, and thinly sliced on a mandolin, peeled  
200 g Summer Land Camels Persian Feta, broken into pieces  
2 pomegranates, seeds removed 
Tiny young mint leaves 

LIME VINAIGRETTE 
40 ml lime juice and zest from one lime 
20 ml white wine vinegar 
60 ml fruity extra virgin olive oil 
1⁄2 teaspoon raw honey (more if you like) 
1 teaspoon sea salt 
1⁄2 teaspoon freshly ground white pepper  

BEETROOT PUREE 
2 medium red beetroot, tops cut off  
50 g Summer Land Persian feta 
2 garlic cloves, peeled 
40 ml lime juice and zest from one lime 
60 ml fruity extra virgin olive oil 
20 ml white wine vinegar 
1⁄4 teaspoon sea salt 
1⁄4 teaspoon freshly ground white pepper  

 

METHOD 
To make the vinaigrette, place all the ingredients in a small jar, screw on the lid and shake. Refrigerate until required.  

To make the beetroot puree, place the beetroot in a small saucepan and cover with cold water. Bring to the boil over a medium heat, place a lid on the pan, reduce the heat to simmer and cook for 45 minutes or until tender. Drainand cool. Remove the skins. Place the beetroot in a blender with feta, garlic, juice, zest, oil, vinegar and seasoning, and blitz to smooth. Scrape the puree into a piping bag fitted with a 2 cm nozzle and refrigerate until required. e puree will keep for 1 week refrigerated.  

To build the salad, use a melon baller to make 20 melon balls, then put aside. Pipe beetroot puree randomly on a 40 cm round platter. Add the watermelon balls, grapefruit segments, beetroot slices and feta. Continue to layer and build the salad, scatter pomegranate seeds, and finish with tiny mint leaves. Serve with the dressing on the side.

Photo Credit: Persian feta & watermelon salad with lime vinaigrette by Brenda Fawdon from Eat Local Volume 2. Image by Christine Sharp.

About Eat Local: Food, Farming and Conversation in the Scenic Rim:

Authors Brenda Fawdon and Christine Sharp return for a stunning second edition of Eat Local. This beautiful book celebrates a further 26 Scenic Rim farmers, growers and makers through candid conversations, more than 60 wholesome recipes, and stunning imagery.

Filled from cover to cover with full-colour photographs, Eat Local: Food, Farming and Conversation in the Scenic Rim Volumes 1 & 2 are both worthy contenders for a place on the coffee table, as much as on the recipe stand in the kitchen.

Author, chef, food teacher and presenter Brenda Fawdon is joined by author, photographer, editor and book designer Christine Sharp to make these comprehensive volumes, which champions the local farmer and real food. The books are an initiative of Scenic Rim Regional Council.

The books are available for purchase from www.eatlocalweek.com.au

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