Ingredients
Serves 122 seedless watermelons
36 jumbo green olives
6 mint leaves, julienne
Juice of 2 lemons
Extra virgin olive oil
Fresh ground black pepper
Rosewater
500g Yarra Valley Persian fetta – reserve the marinating oil
Ouzo jelly (see below)
Method
Recipe inspired by Geoff Lindsay at Pearl Restaurant, Melbourne.
Geoff served this amazing salad as an entrée in his highly acclaimed restaurant where it is served with a clear tomato jelly. The ingredients and method are the same, the ouzo jelly recipe is Anthony’s and ties in nicely with the Greek theme.
Cut 36 perfect 1.5cm cubes of watermelon and refrigerate.
Place the fetta in a bowl and whip using an electric mixer, gradually pouring in 25ml of the marinating oil until light and fluffy.
To assemble
On each plate arrange 3 pieces of watermelon and sprinkle a few drops of rosewater. Insert an olive between each watermelon piece. Place a small dessertspoon of whipped fetta on top. Then place julienne of mint on the fetta. Season with a little olive oil, pepper and lemon juice before serving. Dip a dessertspoon into hot water and take a spoonful of jelly and carefully invert onto the shoots.
Ouzo jelly
Remove the skin from one watermelon, roughly chop the flesh and puree in a food processor. Place the puree in a jelly bag or clean cloth over a bucket in the refrigerator overnight. Do not disturb at any point.
Measure the liquid and for every 800ml clear juice add 200ml ouzo. Set with 6 sheets gelatine. To use the gelatine, soak in plenty of cold water until completely softened. Heat 100ml of the juice in a medium saucepan until boiling then add the squeezed gelatine leaves. Remove from heat and stir until dissolved. Add the rest of the liquid and chill, in a deep container for at least 6 hours.