Whipped Feta & Griddled Watermelon Salad

Finely slice the shallot into very thin rounds. Transfer to a small bowl and toss with the vinegar, salt and sugar. Set aside.

Whiz the feta and ricotta in a small food processor until velvety smooth. Stir through the lemon zest and black pepper. Chill in fridge.

Slice or chop the tomatoes into chunks and toss with salt and olive oil. Set aside.

Peel the watermelon skin off with a sharp knife. Slice the watermelon into 1.5cm slices.

Heat a griddle pan to very hot. Add the watermelon slices, as many as you can fit at a time without overcrowding. Sear on both sides for 2-3 mins and set aside to cool. Once cool toss with the tomatoes and their juices

When ready to serve, dollop the whipped feta onto a plate and pile up the watermelon and tomatoes, alternating between both.

Add the pickled shallot, pitted olives, scatter with za’atar and garnish with the purple basil.