Ingredients for the gazpacho
- 500 g watermelon flesh,
- without seeds
- 1 shallot, diced
- 200 g vine tomatoes, stalks removed,
- diced
- 1 small red chilli pepper, deseeded,
- diced
- 2 tbsp lemon juice
- 2 tbsp rose water
- Salt and freshly ground pepper
To prepare the gazpacho
To make the gazpacho, roughly dice the watermelon and mix with all the other ingredients until smooth. Season to taste with salt andpepper, then chill.
Ingredients for the macadamia nuts
- 200 g macadamia nuts
- 2 tbsp rose water
- 2 pinches of salt
- 1 pinch of dried, ground rose petals
- 1 pinch of ground Szechuan pepper
- ½ tsp cornflour
To prepare the macadamia nuts
Roast the macadamia nuts in the oven for 5 mins. at 160 °C. Combine the rose water and remaining ingredients to make a marinadeand mix well. Return the nuts to a baking tray and leave to dry for approx. 3 hrs. at 70 °C.The nuts can be stored in a screw-top jar for several weeks.
Ingredients for the feta
- 200 g feta, crumbled
- 200 g watermelon flesh, diced
- 1 handful of rose petals to garnish
To serve
Place the diced watermelon in bowls, pour the gazpacho over the top. Add the feta and coarsely chopped macadamia nuts. Garnishwith the rose petals.