Pickled ewes milk cheese and watermelon salad
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Josh Eggleton’s pickled ewes milk cheese and watermelon salad recipe is the perfect amuse-bouche on a summer day, served al fresco with a chilled glass of wine. If you want to make something that's more than bite-sized, mix these ingredients in with some fresh spinach for a lovely starter or light summer lunch.
First published in 2015
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Ingredients
Metric
Imperial
Watermelon salad
- 1/4 watermelon
- 100g of pickled ewes cheese
- 10 sprigs of baby basil
- olive oil
Pickled shallots
- 120ml of red wine vinegar
- 100g of caster sugar
- 2 star anise
- 10g of pickling spice
- 2 banana shallots
SAVE RECIPE
Method
1
To make the pickled shallots, place all the ingredients except the shallots in a pan. Bring to the boil and chill down. Peel the shallots and slice them into thin onion ring style slices. Sprinkle the pickling solution over the shallots and leave to macerate for 30 minutes
- 120ml of red wine vinegar
- 100g of caster sugar
- 2 star anise
- 10g of pickling spice
- 2 banana shallots
2
Peel the watermelon and cut into 1cm square cubes. Cut the cheese into 1cm square cubes. Place the pickled ewes cheese and watermelon back to back on a spoon
- 1/4 watermelon
- 100g of pickled ewes cheese
3
Top with a slice of pickled shallot, a sprig of baby basil and a small drop of extra virgin olive oil. Serve immediately
- olive oil
- 10 sprigs of baby basil
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