Watermelon. It's a summer delight full of hydration and sweet goodness.
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It's a combination of the sweet and sour and savoury.
- Amorelle Dempster
Chef Amorelle Dempster took a special watermelon variety - called Sun and Moon, and made it the star of a watermelon, feta and mint salad at the Slow Food Earth Market on Thursday.
"The seeds are a very old seed. Anyone who buys one of these beautiful watermelons can save the seed and grow their own. There's nothing better than sitting out on the patio on a hot night and enjoying this salad," she said.
To make the salad put chopped watermelon on a plate - with the seeds in or out, and add feta that has been marinating in some olive oil. Then sprinkle mint over the top and add some red onion for a bit of spice.
Drizzle some chill and garlic oil on top to finish it.
Farmers Matthew and Liam Dennis grew the crop at their East Maitland farm, and while the hot summer days made the outside a little sunburnt, it was perfect inside.
The watermelon could also be swapped with rockmelon for a different feel.
"It's a combination of the sweet and sour and savoury," Ms Dempster said.
"We look at fruit and we only think of it as a sweet that you can juice or eat."