Josh Eggleton’s pickled ewes milk cheese and watermelon salad recipe is the perfect amuse-bouche on a summer day, served al fresco with a chilled glass of wine. If you want to make something that's more than bite-sized, mix these ingredients in with some fresh spinach for a lovely starter or light summer lunch.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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To make the pickled shallots, place all the ingredients except the shallots in a pan. Bring to the boil and chill down. Peel the shallots and slice them into thin onion ring style slices. Sprinkle the pickling solution over the shallots and leave to macerate for 30 minutes
120ml of red wine vinegar
100g of caster sugar
2 star anise
10g of pickling spice
2 banana shallots
Peel the watermelon and cut into 1cm square cubes. Cut the cheese into 1cm square cubes. Place the pickled ewes cheese and watermelon back to back on a spoon
100g of pickled ewes cheese
Top with a slice of pickled shallot, a sprig of baby basil and a small drop of extra virgin olive oil. Serve immediately
10 sprigs of baby basil
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