PREP 20mins plus chilling
1/3 cup (50g) plain flour
2 eggs, lightly beaten
1 cup (70g) panko or fine fresh breadcrumbs
200g goat’s cheese
1 tsp honey
1 tsp Dijon mustard
grated rind and juice of 1 lime
50ml extra virgin olive oil
100ml peanut or rice bran oil
1.6kg seedless watermelon, peeled, cut into wedges
1 Lebanese cucumber, thinly sliced
1 cup small watercress sprigs
Tips- I always keep crusts and leftover bits of bread in a container in the freezer. Buzz them in a food processor for super-fresh breadcrumbs.
• Watermelon works well with both salty and sweet flavours. Combine watermelon and a salty cheese, such as fetta, and serve with grilled quail, chicken or fish.
• Goat’s cheese comes in many guises, from soft and fresh to aged, ashed or dry varieties. If you’d prefer not to crumb and fry it, simply slice a nicely aged ashed goat’s cheese to serve with the salad.
1 Place flour, egg and breadcrumbs in separate bowls. Season each with salt and pepper.
2 Cut half of goat’s cheese into 2cm cubes. Dust cubes with flour, dip in egg, then press in breadcrumbs to coat. Transfer to a plate and chill for 30 mins.
3 Meanwhile, whisk honey, mustard, lime rind and juice in a small bowl, then whisk in extra virgin olive oil. Season and set aside.
4 Heat peanut oil in a deep-sided frying pan on medium to 175C, or until a cube of bread sizzles on contact. Cook fritters, turning, for 3 mins, until golden brown and crisp. Remove with a slotted spoon and drain on paper towel. Season immediately with a pinch of salt.
5 Divide watermelon wedges and cucumber slices between serving bowls. Use fingers to break up remaining goat’s cheese and add to salad. Drizzle with vinaigrette and season to taste. Top with goat’s cheese fritters and watercress sprigs. Serve.