Watermelon 3 ways!

The perfect menu for your best Valentines Day ever...with Watermelon.

Watermelon and Feta Bites


  • 1/2 cup pistachio kernels
  • 1/2 teaspoon finely grated lemon rind
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon sea salt
  • 120g feta
  • 1kg seedless watermelon, peeled, cut into 36 cubes
  • 1/4 cup small fresh mint leaves


  • Step 1
    Heat a small frying pan over medium heat. Add pistachios. Cook, stirring occasionally, for 5 minutes or until light brown. Transfer to a bowl. Cool for 5 minutes.
  • Step 2
    Place pistachios, lemon rind, pepper and salt in a food processor. Process until finely chopped. Transfer to a shallow bowl.
  • Step 3
    Cut feta into 2cm-wide slices. Starting from 1 short end, cut each slice into 5mm-thick slices. Place 1 watermelon cube on a plate. Top with 1 mint leaf followed by 1 piece feta. Insert toothpick into stack. Place on platter. Repeat with remaining watermelon, mint leaves and feta. Serve with pistachio mixture.

Barbecued seafood and watermelon salad


  • 1/4 cup fresh coriander leaves
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 long fresh red chilli, finely chopped
  • 1 garlic clove, crushed
  • 3/4 cup fresh mint leaves
  • 500g large green prawns, peeled, deveined
  • 2 (about 400g) squid tubes, scored, cut into 6cm pieces
  • 1kg watermelon, rind removed, thickly sliced, halved
  • 1 large avocado, sliced
  • 1 Lebanese cucumber, peeled into ribbons
  • 1/2 small red onion, thinly sliced


  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon white balsamic vinegar


  • Step 1
    Process coriander, lemon rind and juice, olive oil, chilli, garlic and 1/4 cup of the mint in a food processor until combined. Season. Combine prawns, squid and mint mixture in a glass bowl. Cover and place in the fridge for 15 minutes to marinate.
  • Step 2
    Meanwhile, to make the dressing whisk the oil, lemon juice and vinegar in a small bowl. Season.
  • Step 3
    Preheat a barbecue or chargrill on medium-high. Cook the prawn mixture, in 3 batches, for 2-3 minutes or until just cooked. Transfer to a plate. Cover with foil to keep warm.
  • Step 4
    Arrange the watermelon, avocado, cucumber, onion, prawn mixture and remaining mint on large platter. Drizzle over the dressing.

Vodka and Watermelon Punch


  • 240ml Smirnoff Red Vodka
  • 16 pieces watermelon, cut into small rounds
  • 8 fresh basil leaves
  • 120ml lime cordial (optional)
  • 800ml soda water


  • Step 1
    Muddle watermelon pieces in bottom of a punch bowl.
  • Step 2
    Add Smirnoff vodka, basil, lime cordial and ice and stir.
  • Step 3
    Top with soda water and stir once more.