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Watermelon and Feta Salad
entré sald for 8
and…if you think it seems a lot there never seems to be much left over!

vegetarian and gluten free provided you find a gluten free feta

1 medium watermelon, skinned and cut into pieces
1 teaspoon Nigella seeds
1 bunch of coriander, washed and drained and roughly chopped, roots discarded
1 bunch of mint, leafed
500g Bulgarian fetta, drained and crumbled into largish pieces
white pepper
sesame oil

Layer the watermelon on a large serving plate, sprinkle a few drops of sesame oil over the top, grind some white pepper, then scatter some of the Nigella seeds, fetter, coriander and mint. Repeat the process until the ingredients are used, making sure that you keep plenty of coriander and mint for the top layer. Cover loosely with plastic food wrap and refrigerate until ready to serve. Nigella seeds are actually onion seeds, not blackened roasted sesame seeds (my mistake) or a type of cumin and are an interesting way of adding a light onion taste to salads that seems to suit those people who push raw onion to one side.

don’t throw out the rinds they make a great crunchy pickled watermelon rind that adds a nice texture to salads and wet dishes.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.