Open watermelon sandwich
|500 g||baby tomatoes — halved|
|100 ml||fresh chillies — 573|
|½ tsp||black pepper — freshly ground|
|1 Tbs||vinegar — balsamic|
|200 g||feta cheese — crumbled|
|100 g||pistachio nuts, shelled|
|fresh mint — handful, torn|
Mix the tomatoes, olive oil, salt, pepper and sugar together and roast in a pre-heated oven at 180°C for one hour.
Take out of oven, sprinkle with balsamic vinegar and let it cool down.
Taste for seasoning. You will want to serve it with the watermelon at room temperature.
Place a slice of watermelon on a plate as the base of your dish and add a few tomatoes on top.
Crumble some feta over the dish, top with pistachios and finish with a few mint leaves – sprinkle with a few drops of the balsamic-tomato juices.