FEATURE RECIPE
Watermelon, tomato and goat’s cheese salad

Watermelon, tomato and goat’s cheese salad

Serves 8

Cooking Time Prep time 10 mins



1 kg   mixed tomatoes, such as kumato, Roma, yellow grape and cherry truss
300 gm   seedless watermelon, thinly sliced, then cut into triangles
2   golden shallots, very thinly sliced
150 gm   soft goat’s cheese, crumbled
¼ cup   chervil sprigs
Chardonnay dressing
60 ml   chardonnay vinegar
60 ml   (¼ cup) extra-virgin olive oil


1 For chardonnay dressing, combine ingredients in a bowl and whisk to emulsify. Season to taste and set aside.
2 Halve smaller tomatoes and cut large tomatoes into wedges. Transfer to a large bowl, add watermelon, shallots and dressing and toss lightly to combine. Scatter over crumbled goat’s cheese and chervil sprigs, then serve immediately.


RECIPE Lisa Featherby PHOTOGRAPHY William Meppem STYLING Lynsey Fryers and Lisa Featherby

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