Ingredients
- 250g Yarra Valley Persian feta
- 1/2 seedless watermelon, cut into 2cm cubes
- 4-5 drops rosewater
- 16-24 jumbo green olives
- 1 punnet sunflower shoots
- 6 leaves mint, julienned
- 1-2 tbsp extra virgin olive oil
- fresh ground black pepper
- 1 lemon, juiced
- Title:Tomato jelly
- 500g ripe tomatoes, unskinned
- 5 gelatine leaves
Method
First, make the tomato jelly by pureeing the tomatoes in a food processor. Transfer the puree to a muslin bag and leave to hang overnight from a rack in the fridge with a bowl underneath to catch the liquid.
Soak 5 leaves of gelatine in cold water to cover for half an hour, then squeeze them to remove excess water. Measure tomato juice obtained - it should be about half a litre. Heat this liquid to boiling and add the squeezed gelatine leaves. Whisk for 3-5 minutes or until thoroughly dissolved.
Chill in a deep container for about two hours.
To prepare the feta, drain it from its marinating oil and reserve the oil. In a mixer or processor, whip the feta, gradually pour in 2 tbsp of the reserved oil and whip until fluffy.
To assemble
On each of 4 plates, arrange 4-6 pieces of watermelon. Sprinkle with a drop of rosewater and insert an olive between each piece of watermelon. Place a small dessertspoon of the whipped feta on top.
Place some sunflower shoots and the julienned mint leaves on top of the feta. Season with olive oil, pepper and lemon juice.
Just before serving, dip a dessertspoon into hot water, then into the jelly. Carefully invert a spoonful of jelly on top of the sunflower shoots. Serve at room temperature.
