This sweet-savoury salad is power-packed with flavour. The sweetness of the watermelon – one of my favourite fruits – combines with the sharpness of desert lime and the creamy goat’s cheese. This is a great use for pickled succulents, which are a tangy, salty flavour bomb.
SERVES 4-6
Ingredients
- 1kg watermelon, cut into pieces
- 125ml olive oil
- 100ml red-wine vinegar
- 80g seablite leaves
- 5g sea salt
- 80g whole desert limes, sliced
- 80ml lime juice
- 1 tablespoon native currants
- 2 shallots, thinly sliced
- 100g pickled succulents
- 80g crumbled goat’s cheese
- 80g caperberries, sliced
- 1 spring onion, sliced
- 10g sea parsley leaves
Method
- Place the watermelon pieces, olive oil, vinegar, seablite, sea salt, desert limes, lime juice and native currants in a bowl and leave to marinate for 20 minutes.
- Toss through the rest of the ingredients and eat immediately.
This is an edited extract from Mabu Mabu by Nornie Bero. Published by Hardie Grant Books, RRP $45. Photography: © Armelle Habib 2022, except pages 20, 22–23 © Hugo Lamb 2022
