Preparation Time 20 minutes | Serves 4 as a side or light meal.
The perfect summer salad for the festive season from one of Australia's favourite chefs, Matt Moran. Guaranteed to add colour and cool to your festive offerings! Matt says he loves the salty-sweet combo of this salad – it’s the perfect cool down on a hot day. Pomegranate adds the most beautiful texture and tart flavour. From Matt Moran's Australian Food by Matt Moran. Murdoch Books. $RRP: $45.
1 kg (2 lb 4 oz) seedless watermelon, peeled and cut into chunks
40 g (1½ oz/¼ cup) toasted almonds, coarsely chopped
Seeds from ½ pomegranate
1 small French shallot, thinly sliced
35 g (1¼ oz/1 cup) wild rocket (arugula)
1 large handful mint leaves
2½ tbsp extra-virgin olive oil
1 tbsp red wine vinegar
Finely grated zest and juice of ½ lemon, or to taste
½ small garlic clove, finely chopped
Sumac, for dusting
150 g (5½ oz) feta cheese
2 tbsp olive oil
Finely grated zest and juice of ½ lemon
½ small garlic clove
To make the whipped feta, blend the ingredients in a blender or small food processor until smooth, season to taste and spread over a serving platter.
Arrange the watermelon over the whipped feta and scatter with the almonds, pomegranate and shallot, then with the rocket and mint leaves.
Whisk the olive oil, vinegar, lemon zest, juice and garlic in a bowl to combine, season to taste and drizzle over the salad. Scatter with sumac and serve.
(The trick to getting the seeds out of a pomegranate easily is to roll it firmly on a bench before you break it open. This loosens the seeds from the membranes that hold them in place, making it much easier to get the little beauties out.)