INGREDIENTS
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Lemon Dressing
50ml olive oil
20ml lemon juice
20ml water
2g salt
2g caster sugar
Zest of ½ lemon, microplaned
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Assembly
3g basil leaves, ripped
3g Thai basil leaves
3g small mint leaves
10 or so mint leaves, ripped
½ tsp finely cracked pepper
2g coarse sea salt
6 cherry vine tomatoes, cut in half
6 yellow cherry vine tomatoes, cut in half
6 Datterini tomatoes, cut into quarters
100g ripe watermelon, cut into rough 2-3cm slices
60g beef tomatoes, cut into a neat 2cm dice as shown
20g peanut crumb
100g feta
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Peanut Crumb
100g toasted peanuts, plain
100g toasted almonds
Zest of 2 limes
4g coarse sea salt
2g crushed black pepper
Large pinch paprika
Large pinch cayenne
30g demerara sugar
60g vegetable oil
Method
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Lemon Dressing
Place the lemon juice, zest, sugar, salt and water into a bowl and whisk together, then slowly add the olive oil in a steady stream, mixing well so that it does not split.
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Assembly
Remove the seeds from the watermelon and cut into wedges.
Place all the cut tomatoes and melon into a bowl, add all the herbs and leaves with the cracked pepper and coarse sea salt.
Add enough dressing to bind together, then sprinkle in the crumbled feta and peanut crumb.
Mix well and check the seasoning, then place the tomato and melon mix into a bowl and sprinkle over some more peanut crumb and a few mint leaves.
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Peanut Crumb
Crush the nuts once toasted and mix with the rest of the ingredients in a bowl, then place onto a plastic mat and bake at 160°C for 10 minutes.