CHARRED WATERMELON CUBES
- 9 4cm cubes per serving
PICKLED WATERMELON RIND
- Reserved rind
- 2 cups apple cider vinegar
- 1 cup sugar
- 1/2 cup salt
- 1 tbsp ground turmeric
ANCHO CHILE VINEGAR
- 1 cup vegetable oil
- 4 stemless, seedless ancho chiles
- 8 cloves garlic, smashed
- 1/4 cup lime juice
- Salt, to taste
WHIPPED FETA
- 1 cup crumbled feta cheese
- 1 cup cream cheese
- 2 cloves, garlic
- Basil, torn
GARNISH
- Celery, shaved and stored in ice water
- Black sesame seeds
- Sea salt
INSTRUCTIONS
CHARRED WATERMELON CUBES
- Remove the peel from the watermelon with a peeler, then carefully cut the rind away from the flesh, and set the rind aside. Cut the watermelon flesh into 4cm squares, and place on a wire rack set over a sheet tray. Using a blow torch, char the tops of the cubes. Cool before service.
PICKLED WATERMELON RIND
- Cut the reserved rind into small dice, and add to a pot with remaining ingredients. Bring to a boil, then remove from the heat, let cool, drain and reserve the pickled watermelon rind.
ANCHO CHILE VINEGAR
- In a pot over medium heat, add the oil, chiles and garlic and cook until the mixture starts to simmer. Remove from heat and let steep for 1 hour; strain. Whisk in lime juice and season with salt, to taste.
WHIPPED FETA
- In a food processor, add feta, cream cheese, garlic and a handful of torn basil. Process until smooth.
TO ASSEMBLE
- In a bowl, toss 9 Charred Watermelon Cubes with 2 tablespoons Ancho Chile Vinegar. Arrange dressed watermelon cubes on a serving plate so they are not touching. Using a piping bag or squeeze bottle, place a small amount of Whipped Feta on top of each cube so there’s a bit of the char showing. Top each Charred Watermelon Cube with 1 or 2 pieces of Pickled Watermelon Rind, then garnish with dried pieces of shaved celery to cover and sprinkle with sesame seeds and sea sal
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