Watermelon, Fetta and Mint Tapas

Watermelon, Fetta and Mint Tapas

By 9 December, 2014

I'll never forget seeing these red, white and green soldiers walk out the door on a platter amd through the lobbly of the Four Seasons Hotel, Istanbul.  For me they've always symbolised the colours of Christmas.  I also love the combination of flavours -  how the sweet juicy summer watermelon contrasts with salty fetta and fresh mint. For an added Turkish delight, try tossing the watermelon cubes in a little rosewater - heaven!



Place the watermelon wedge flat on a chopping board and cut through the rind into 1.5cm slices. Trim the  rind, then cut the flesh into 1.5cm cubes.

Cut the fetta into 1.5cm cubes. Thread a fetta cube onto a cocktail skewer, then a cube of watermelon.

Top each stick with a small mint leaf. Makes 40 – 45.

Note: for a Turkish delight, spray or roll the watermelon cubes in a little  good quality rosewater.


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