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1 red onion, thinly sliced
1-2 tbsp lime or lemon juice
11/2 kg sweet ripe watermelon
250 g feta cheese
Flat-leaf parsley
Mint leaves, shredded
80ml (1/3 cup) extra virgin olive oil
100 g pitted black olives
Freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place sliced onion in a small bowl with lime of lemon juice, this will reduce the intensity of the onion.  

Remove the rind and pips from the watermelon, and cut into approximately 1cm thick triangular slices.  Dice feta into 1cm chunks. Arrange watermelon on a deep platter and scatter feta over the top.

Scatter parsley leaves and mint over the top. Scatter onions and juice over the top, add olives and a grind of black pepper and serve.