WATERMELON, FETA, ROSE-SCENTED ONION AND HERB SALAD
Serves 6-8 as a side dish.
Marinate the onion the day before.
1 large Spanish onion, peeled and thinly sliced
50 ml red wine vinegar
½ teaspoon rosewater, or more to taste
1 teaspoon caster sugar
½ teaspoon sea salt
¼ small watermelon, skin and white pith removed
(retain the skin and pith to make Watermelon Skin Pickle - see below)
100 gm Greek feta, crumbled
½ cup each of fresh coriander and mint
¼ cup pomegranate arils, optional
Ground black pepper and sea salt
Extra-virgin olive oil
Combine the sliced onion, vinegar, rosewater, sugar and salt in a glass bowl. Cover with cling wrap and place in the fridge for at least 6 hours.
Slice the watermelon into 1.5cm thick wedges and place on a large, flat plate. Lift the onion out of the marinating liquid and spread over the melon. (Retain the liquid to add to the salad if desired.)
Scatter the herbs and crumbled feta over the onions. Add pomegranate arils, if using, season to taste and dress with the oil.