This is one of my favorite starters; it’s light, flavorful and combines great quality ingredients into an impressive, beautiful looking plate. I first discovered Persian feta when working in Australia and have since sourced this delightful ingredient from the same producer. The cheese is intense in flavor, combined with the smokiness of the eggplant and the fresh tart fruitiness and crunchy texture of the water melon it makes for a perfectly balanced and exciting dish.

Serves: 4

Ingredients: Smoky eggplant caviar, watermelon, piquillo peppers, basil

Feta rolls

• 1pc medium sized zucchini
• 120g Persian feta in olive oil
• 10g Olive oil
• Salt, pepper

Slice the zucchini length wise in 3mm thick slices, drizzle with olive oil and season with salt & pepper

Grill on both sides on a very hot grill, then chill

Divide the feta in 12 equal pieces and roll each of them in a single layer of grilled zucchini

Set aside

Piquillo pepper salsa

• 50g Piquillo peppers (sold in tin)
• 5g Fresh basil
• 10g Good quality olive oil
• 5g Fresh lemon juice
• 5g Finely chopped shallots
• Salt, pepper

Remove any seeds or skin from the Piquillo peppers and dice them finely

Add the sliced basil and the remaining ingredients, season

Eggplant caviar

• 1pc Large eggplant
• 10g Good quality olive oil
• 6g Fresh lemon juice
• Salt, pepper

Roast the eggplant over an open flame until the skin in burnt all the way around and the eggplant is soft to the touch

Let it cool down

Peel away the burnt skin and carefully remove all seeds

Chop up the remaining eggplant flesh and mix it with olive oil and lemon juice

Season

Watermelon

• 1pc Large seedless watermelon
• Cut the center of the melon into a rectangular slab
• Slice in 6mm thick even slices

Garnish

• Basil tips
• Baby gem hearts
• Thinly shaved red radish
• Good quality olive oil
• Sea salt flakes
• Freshly ground black pepper