For the Pickled Shallots
1 small shallot, peeled
Splash of red wine vinegar
Pinch of salt
Pinch of sugar
For the Whipped Feta
100g feta, crumbled
125g ricotta (or other cream cheese)
Zest of 1/2 a lemon
350g mixed heritage tomatoes
2-3 tbsp extra virgin olive oil
1/2 small watermelon (1kg, peeled weight about 350g)
100g green olives, crushed
A few sprigs of purple basil
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.