Why recepie famous for?
This sweet succulent fruit is a summer favourite with adults and kids. Munch it fresh, slurp it in an ice-cold juice or even toss it through a savoury salad.
Ingredients
1/2 cup pistachio kernels
1/2 teaspoon finely grated lemon rind
1/4 teaspoon cracked black pepper
1/4 teaspoon sea salt
120g feta
1kg seedless watermelon, peeled, cut into 36 cubes
1/4 cup small fresh mint leaves
Instructions
Step 1
Heat a small frying pan over medium heat. Add pistachios. Cook, stirring occasionally, for 5 minutes or until light brown. Transfer to a bowl. Cool for 5 minutes.
Step 2
Place pistachios, lemon rind, pepper and salt in a food processor. Process until finely chopped. Transfer to a shallow bowl.
Step 3
Cut feta into 2cm-wide slices. Starting from 1 short end, cut each slice into 5mm-thick slices. Place 1 watermelon cube on a plate. Top with 1 mint leaf followed by 1 piece feta. Insert toothpick into stack. Place on platter. Repeat with remaining watermelon, mint leaves and feta. Serve with pistachio mixture.
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