Ingredients:

  • 4.5 lb seedless watermelon
  • 1 tbsp sea salt
  • 2 cups ice water
  • 7 oz feta cheese, drained
  • 0.25 cup full-fat Greek yogurt
  • 0.5 tsp extra virgin olive oil
  • 0.125 tsp freshly cracked black pepper
  • 1 bunch fresh mint leaves
  • 2 organic limes, zested
  • 1 tsp flaky sea salt
  • 1 tbsp balsamic glaze

Instructions:

  1. Peel the watermelon and cut it into uniform 1-inch (2.5cm) cubes using a sharp chef's knife or mandoline.
  2. Prepare a salt-ice bath by combining 2 cups ice water and 1 tablespoon of sea salt in a large bowl. Submerge the watermelon cubes for 15 minutes to firm the pectin cell walls.
  3. Drain the watermelon cubes and pat each one thoroughly dry with paper towels to ensure the topping adheres.
  4. In a food processor or using a hand mixer, blend the feta cheese, Greek yogurt, olive oil, and black pepper until the mixture is smooth, velvety, and aerated.
  5. Place a dollop of the whipped feta mixture onto each watermelon cube.
  6. Top with fresh mint (whole small leaves or chiffonade), freshly micro-planed lime zest, and a pinch of flaky sea salt. Finish with a drizzle of balsamic glaze if using.
  7. Chill the assembled bites for at least 1 hour before serving to maintain the 'Cold-Shock' texture.