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middle eastern watermelon and goat's cheese bites recipe

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www.taste.com.au

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Prep Time: 30 minutes

Total: 30 minutes

Servings: 8

Author : Lucy Nunes

cheese lactose allergy milk allergy

Ingredients

Remove All · Remove Spices · Remove Staples

1.6kg wedge seedless watermelon1/4 red onion, finely chopped36.40 gm extra virgin olive oil20.00 ml red wine vinegar62.50 ml roughly chopped pistachio kernels, toasted82.50 ml frozen pomegranate seeds, thawed50 grams goat’s cheese, crumbled (see notes)62.50 ml small fresh mint leavesSumac, to serve

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Instructions

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Step 1

Remove and discard watermelon rind. Cut flesh into 2cm-wide slices. Using a 4cm round cutter, cut out 25 rounds from watermelon slices (see notes). Place on a large serving plate.

Step 2

Combine onion, oil and vinegar in a bowl. Season to taste. Whisk to combine. Add pistachio and pomegranate. Stir to combine. Spoon a little pistachio mixture onto each piece of watermelon. Top with goat’s cheese and mint. Sprinkle with sumac. Serve.