Watermelon, Marinated Feta and Sunflower Shoot Salad with a Clear Tomato Jelly delivers an incredible array of tastes and textures for an enjoyable summertime experience. When life isn’t a bed of roses, change your flavor and consume some delicious salad made with rosewater.
Watermelon, Marinated Feta and Sunflower Shoot Salad with a Clear Tomato Jelly

Watermelon, Marinated Feta and Sunflower Shoot Salad with a Clear Tomato Jelly
Recipe type: Main Course
Cuisine: Australian
Serves: 6
  • 2 seedless watermelons
  • 36 jumbo green olives
  • 120 gm sunflower shoots
  • 6 leaves of mint, julienned
  • juice 2 lemons
  • extra virgin olive oil
  • black pepper
  • Rosewater
  • 500 gm Feta (reserve marinating oil)
  • Tomato Jelly (see below)
  • 500 gm ripe tomatoes, unskinned
  • 5 gelatin leaves
  1. Whip 500gm feta in a mixer, gradually pour in 250 ml of reserved olive oil and whip until fluffy. Reserve in a bowl.
To make the tomato jelly:
  1. Coarsely puree 2 kg ripe tomatoes and hang in a jelly bag overnight, over a bucket, in the refrigerator. Do not disturb at any point.
  2. Measure the liquid and set each litre with 5 leaves of gelatin. (Soak the gelatin in cold water.
  3. Heat a portion of the liquid to boiling, add squeezed gelatin leaves. Add rest of liquid.)
  4. Chill, in a deep container that will facilitate you taking perfect spoonfuls from, for at least six hours.
To assemble salad:
  1. Cut 36 perfect 1.5 cm cubes of watermelon.
  2. On each plate arrange 3 pieces of watermelon. Sprinkle with a few drops of rosewater.
  3. Insert an olive between each of the outside pieces of watermelon.
  4. Place a small dessertspoon of the whipped feta on top.
  5. Then place some sunflower shoots and julienne of mint on top of the feta.
  6. Season with a little olive oil, pepper and lemon juice.
  7. Just before serving, dip a dessertspoon into hot water and take a spoonful of the jelly and carefully invert on top of the shoots, etc.
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