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WATERMELON AND FETTA SALAD

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WATERMELON AND FETTA SALAD

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Ingredients

400 grams watermelon cut in 2
pita croutons
Bulgarian fetta
extra virgin olive oil
chiffonade mint
  • Medium

Ingredients

Directions

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Pita Bread

  1. Brush the pita with olive oil, season with salt.
  2. Char grill lightly, cut into 1/12’s place cut pita flatly on a tray.
  3. Bake at 180c for 5-7 mins til dry and toasted.

To Serve

  1. Place water melon cubes in to a clean serving bowl.
  2. Top with crumbled feta.
  3. Drizzle with extra virgin olive oil and mint chiffonnade.

George Diamond

Brisbane born chef George Diamond has been cooking for over 24 years. He made his mark at acclaimed Queensland restaurant Siggis where he won numerous accolades during his seven year tenure ship and even cooked for Her Majesty Queen Elizabeth II and His Royal Highness The Duke of Edinburgh during their visit to Brisbane in 2002.

Diamond’s greatest source of confidence and pride comes from his Greek father Nicholas Diamond, who is his biggest inspiration when it comes to cooking. In 2009 Diamond joined The Keystone Group as Group Executive Chef where he is now in charge of all things food and most importantly enhancing the food experience at all Keystone venues.

 

 

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