Ingredients
For the pickle:
For the salad:
To serve:
Method
To make the pickle, place all the pickle ingredients into a small saucepan and bring to the boil. Remove from the heat and set aside.
Peel the green layer off the watermelon (discard), and then remove the pink flesh from the white rind (put the pink flesh in a bowl and set aside). Carefully slice the white rind into around 1cm pieces. Place the white rind into a bowl and pour over the pickle liquid. Cover and set aside for 24 hours.
To make the salad, cut the pink watermelon flesh into chunks and dab dry with kitchen roll. Place into a large serving bowl.
Add the cucumber, green tomatoes, red tomatoes, and season well with salt. Add the sliced lettuces to the bowl and mix together. Add a few tablespoons of the pickled watermelon pieces (not the pickling liquid) to the salad, along with the chopped coriander. Toss together. (Reserve any remaining watermelon pickle for another time)
Pick over the sea fennel and crumble over the feta pieces. To serve, drizzle with extra virgin olive oil, some cracked black pepper and lemon zest.
