Ingredients
Tapenade
- 50 gm Kalamata olives, seeded
- 25 ml Malaysian palm oil
- 5 gm Italian parsley, chopped
- 4 gm anchovies in oil
- 2 slices watermelon
- 10 gm feta cheese, crumbled
- 5 gm tapenade
- 15 ml Malaysian red palm oil
- Shiso and mint, for garnish
METHOD
To Make Tapenade
Chop the olives finely and place in a bowl. Add the rest of the ingredients, whisking with a fork and breaking up the anchovies.
To Assemble
Layer the tapenade and feta cheese in between two slices of watermelon.
Drizzle with Malaysian red palm oil and garnish with shiso and mint.