Fresh and delicious, Callum Hann's watermelon and feta salad is filled with the colours and flavours of summer.

Recipe Callum Hann | Photograph Tony Lewis | Styling Michelle Lee

Watermelon, feta and pickled onion salad
serves 12

½ watermelon
2 cups pitted olives, halved
2 Lebanese cucumbers, shaved with a vegetable peeler
150g feta, crumbled
1 bunch mint, picked
½ bunch flat-leaf parsley, picked
¼ cup olive oil
¼ cup sherry vinegar

pickled red onion
1 large red onion, thinly sliced
½ cup white wine or apple cider vinegar
2 tbsp sugar
Pinch salt
¼ cup water
1 tbsp mustard seeds

Place sliced onion in a plastic container. Combine remaining pickling ingredients in a small saucepan. Bring to the boil, then strain liquid onto onions. Refrigerate until required. Cut the watermelon into 2cm dice and place in a large bowl. Add the olives, shaved cucumber, half the feta, mint, parsley and pickled red onion. Drizzle with olive oil and sherry vinegar, combine well and top with remaining feta.

 

This recipe first appeared in the November 2017 issue of SALIFE magazine.