1/4 whole watermelon (chopped into cube)

4 heirloom tomatoes (chopped)

150gm feta cheese

1/3 cup sumac pickled red onion*

Handful fresh mint leaves (washed)

Dressing

2 tbl sp EVOO

1 tbl sp white wine vinegar

Few crack black pepper

Salt to taste

Place tomatoes and watermelon in bowl and cover in dressing before mixing thoroughly. Plate up by putting tomato and watermelon mix down first, then a crumbling of feta and finish with the pickled red onion and mint leaves.

*Sumac Pickled Red Onion

3 red onion (very thinly sliced)

1/2 cup white vinegar

1/2 cup red wine vinegar

1.5 cups water

1/2 cup caster sugar

3 tbl sp sumac

1 orange (peels)

Place red onion into a sterilised jar.

Put the rest of the ingredients (except for red onion) into a pot and place on low heat. Cook slowly for five or so minutes and bring in to a high simmer. As soon as a high simmer is hit, pour over your sliced red onions in jar hot and close lid immediately. Place into the fridge for ideally overnight or at least an hour plus.