Aussie chef, Elias (Lew) Kathreptis, shares a delicious recipe for a great tasting, good looking and refreshing canapé that is quick and easy to prepare. It's perfect for any time of the year, but is particularly fitting for the week of the festive season.
Adelaide born and bred, Lew is best known in Australia for ‘Mezes’ restaurant – a national top 10 restaurant with Australian Gourmet Traveller in the 1990s - which was a post modern tribute to his Greek heritage inspired by travels in the Middle East and the Mediterranean. Lew has since worked in London; at the flagship ‘Celebrities’ restaurant at the One & Only Dubai; and is now Director of Concepts & Development at Atelier EPJ in Dubai.
Try this. It's easy - and family and friends will be impressed.
Ingredients
1kg seedless watermelon
30mls olive oil
160g feta
1 purple onion, peeled and diced
50g shelled pistachio, diced
24 small mint leaves
50mls reduced balsamic
100mls virgin olive oil
sea salt
freshly ground black pepper
Method
1. Preheat flat grill.
2. Peel the watermelon and cut into 4 rectangles measuring approximately 1.5cm thick, 10cm long and 4cm wide.
3. Once the grill is hot, smear with olive oil and seal the watermelon, cooking on both sides for 3 minutes. Remove from grill and transfer to a rack and allow to rest for 5 minutes.
4. When ready to serve, crumble the feta over the watermelon. Sprinkle the onion over the feta. Sprinkle the pistachio over the feta.
5. Using a spatula, transfer the watermelon onto a large serving plate or individual serving plates. Drizzle with extra virgin olive oil. Season with salt and pepper. Spoon reduced balsamic around the watermelon and garnish with mint leaves.
Serve immediately.
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