Roasted Tomato and Watermelon Salad with Feta and Fennel Dressing
- 10 vine-ripened tomatoes
- sea salt and freshly ground pepper
- 1 teaspoon ground cumin
- 1 punnet cherry tomatoes
- 1 tablespoon olive oil
- zest of 1 lemon
- 1 kilogram watermelon
- 1 lime
- fresh basil leaves
- 1 long red chilli
- 100 grams feta cheese
- 1/3 cup plain yoghurt
- 1 teaspoon ground fennel seed
- zest and juice of 1 lemon
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
Preheat oven to 180ºC
Slice the vine-ripened tomatoes in half. Place on a lined baking tray and drizzle with a little olive oil. Season, sprinkle with cumin and roast for about 45 minutes. Set aside to cool.
Halve the cherry tomatoes and squeeze out the seeds. Toss them with the olive oil, lemon zest, salt and pepper.
Peel the watermelon and cut into small wedges or cubes and remove the seeds. Arrange the watermelon on a platter and squeeze over the lime juice.
Add the roasted and cherry tomatoes to the platter.
Dressing: Roast the chilli until charred all over. Allow to cool, then scrape off the skin and remove the seeds.
Place everything except the olive oil in a food processor and blend until smooth. Drizzle in the olive oil and process again. Taste for seasoning and tip into a serving bowl.
To serve: Scatter the ripped basil leaves over the salad and serve with the feta dressing on the side.