These unique, tasty morsels are a perfect starter – especially for Christmas in Australia with the jewel-like pomegranate seeds contrasting beautifully with the pistachios.

Ingredients (serves 10-12)
1.6kg wedge seedless watermelon
¼ red onion, finely chopped
2 tablespoons olive oil (ideally extra virgin)
1 tablespoon red wine vinegar
¼ cup roasted pistachios, roughly chopped
½ cup pomegranate seeds
50g goat’s cheese, crumbled
¼ small fresh mint leaves

Method

Remove watermelon rind and discard. Cut the watermelon into 2cm thick slices. Using a 4cm round cutter, cut out rounds from sliced watermelon (you should have approximately 36).

Combine red onion, olive oil and vinegar in a bowl and season to taste. Whisk to combine. Add pistachio and pomegranate seeds and stir to combine. Spoon a little pistachio mixture onto each piece of watermelon. Top with goat’s cheese and mint. Enjoy!

Recipe adapted from Super Food Ideas, December 2019.