This light and summery entree is perfect for the festive season. The refreshing juicy watermelon pairs beautifully with the creamy goats cheese and ribbons of aromatic fennel and sharp apple.


Serves 4


1/4 of a large watermelon
250grams good quality soft goats cheese
1 tablespoon fresh chives, finely chopped
24 small fresh mint leaves + 1 tablespoons of chopped leaves
1 fennel bulb + fronds for garnish
1 green apple
1/2 lemon
2 tablespoons good quality olive oil
1 tablespoon fennel seeds, toasted
Salt & pepper


Cut watermelon into 4 even rectangles, these should be around 6cm x 4cm x 2.5cm.  

Place the goats cheese, chives and mint in a bowl and whip until soft and well combined. 

Using a mandolin, finely shave the green apple and fennel bulb. Place in a bowl with lemon juice and olive oil. 

Grind your toasted fennel seeds until you have a fine powder. 

To assemble, divide the goats cheese into 4 and smear over the rectangles of watermelon, try to keep it as neat as you can. Carefully layer with the ribbons of fennel and apple. Dust over a generous pinch of the ground fennel seeds, season with salt and pepper and garnish with mint leaves and fennel fronds. Repeat with remaining watermelon.