Watermelon and Fetamorphosis Salad

Ingredients

1 block Fetamorphosis - cut into cubes

4 Banana Shallots - thinly sliced

8 Cloves Garlic - thinly sliced

400g Watermelon - cut into bitesize chunks + remove seeds

400g Tomatoes (we used heritage, but use your favourite) - cut into bitesize chunks

Large handful of Basil and Mint - thinly sliced

2 Limes

Vegetable Oil

Olive Oil

Salt + Pepper

Tajin

*If you don’t feel comfortable frying the 2 shallots + garlic, swap it out for some store bought crispy onions.

Method

Add 2 shallots to a bowl of cold water and leave to soak.

Add the remaining 2 banana shallots into a large saucepan and cover with vegetable oil.

Put the pan over a medium heat and fry until golden brown.

With a slotted spoon, remove all the pieces and drain on a paper towel.

Repeat the process with the garlic.

Allow the oil to cool and add 50ml to a jar or small bowl for the dressing.

Add another 50ml of Olive Oil, along with the juice of one lime and plenty of salt and pepper. Shake/stir to combine.

Drain the soaking shallots and add to a large bowl. Combine with the watermelon, tomatoes, basil and mint.

Pour over your dressing and combine.

Using a slotted spoon, plate up individual servings or onto a large serving platter.

Spoon over a little of the juice left in the bowl.

Add the Fetamorphosis on top, along with your crispy shallot + garlic, a few small sprigs of mint and basil, and wedges of lime for squeezing.

*For added heat and zing, you can sprinkle on some Tajin. It’s a tangy yet mild multipurpose chilli seasoning. Great for zesty salads, savoury dishes, added to watermelon slices or other fruits, even for seasoning the rim of your favourite cocktails. One of our favourites is grilled corn, rubbed with lime juice, brushed with mayo and sprinklings of Tajin on top, great for BBQ season!

Buon Appetito!