Marinated Feta with Watermelon, Fennel and Mint

Name: Marinated Feta with Watermelon, Fennel and Mint
Ingredients: 2 handfuls of fresh flat-leaf parsley, tough stalks removed and leaves left whole; 1 tsp nigella seeds; 2 fennel bulbs, thinly shaved on a mandolin or with a vegetable peeler; 2 fennel bulbs, thinly shaved on a mandolin or with a vegetable peeler; 800 g (1 lb 12 oz ) barrel-aged Feta, in one piece, drained of any watery residue; 2 tbsp unsalted shelled pistachio nuts; Splash of sunflower oil; 2 tbsp verjuice or light white wine vinegar; 2 tbsp verjuice or light white wine vinegar; Coarse sea salt and Freshly ground black pepper; Coarse sea salt and Freshly ground black pepper; 1 tbsp fresh mint finely chopped; 2 fennel bulbs, thinly shaved on a mandolin or with a vegetable peeler; 6–8 tbsp fruity single estate- olive oil; 1 small watermelon, about 1 kg (2 lb 4 oz), skinned, seeded and cut into 4 cm (1½ in) cubes; Freshly ground black pepper; About 1 tbsp each fresh herbs, including coriander, mint, thyme and oregano, finely chopped; About 1 tbsp each fresh herbs, including coriander, mint, thyme and oregano, finely chopped; About 1 tbsp each fresh herbs, including coriander, mint, thyme and oregano, finely chopped; About 1 tbsp each fresh herbs, including coriander, mint, thyme and oregano, finely chopped; 1 small red chilli, seeded and finely chopped; About 1 tbsp each fresh herbs, including coriander, mint, thyme and oregano, finely chopped; 6 tbsp fruity single-estate olive oil; Juice and zest of 2 lemons

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

Barrel-aged Feta, which is matured for at least six months, is far removed from the plastic-wrapped versions, and is a perfect example of how slow, traditional methods of cheesemaking actually make a great difference to the taste and texture of a cheese.

Ingredients

800 g (1 lb 12 oz ) barrel-aged Feta, in one piece, drained of any watery residue
Splash

Starter
Gluten-free
Vegetarian

Method

Place the cheese in a shallow bowl. Mix together the ingredients for the marinade, season with pepper, then pour it over the cheese. Turn the cheese in the marinade until well coated. Cover the bowl with clingfilm and marinate in the fridge for an hour or two.
Brush a little sunflower oil over a frying pan and cook the pistachios for a few minutes until lightly