Have a go at this Middle Eastern take on watermelon and serve a refreshing starter that will impress anyone at your table.
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Healthy |
| Preparation | Easy |
| Calories | 571 |
| Fat | 89g |
| Saturates | 55g |
| Protein | 51g |
| Carbs | 53g |
| Sugars | 37g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the marinated watermelon, combine the white balsamic vinegar (or swap this out for mango vinegar if you prefer), sumac and 4 tbsp of olive oil in a large zip-top bag. Remove the rind from the watermelon and cut into chunks. Place in the marinade and refrigerate for 30 minutes.
To make the whipped feta, make sure the feta, ricotta and sour cream are at room temperature. Then place all three in a blender or food processor and blitz on a high speed until smooth and creamy.
To make the spiced honey, heat 1 tbsp of olive oil in a saucepan and grate in the garlic. Sauté on a very low heat until soft. Turn off the heat. Stir in the honey, lemon juice and chilli flakes. Season with the salt.
Place the whipped feta on a plate and top with the marinated watermelon and drizzle over the spiced honey.
Top with the fresh mint leaves and sprinkle over the sesame seeds and serve.
