This cheese course was served as part of my Greek-inspired August 2024 supper club, in Crystal Palace. I chose the Cornish Yarg as it has a crumbly texture, that goes well with the juice watermelon, and it is wrapped in nettle leaves, which gives it a distinct flavour. To see the full menu, click here.
–
Serves 6
–
200g flour
100ml warm water
10ml oil
450g watermelon
1 tbsp mint, chopped
180g Cornish yarg cheese
sea salt and black pepper
–
In a large mixing bowl, mix together the flour, a pinch of salt, water and oil. Knead with one hand, to bring the mixture together. You should have a firm dough. Add a little flour if the mixture is too wet, and add a little water if it is too dry. Divide the dough into 6 equal pieces, then roll each piece out on a surface dusted with flour to 1/2cm thick.
Preheat a griddle pan and cook each flatbread for 2-3 mins on each side, or until the flatbreads have griddle lines and puff up slightly. Allow to cool then break up the flatbreads into smaller pieces.
Chop the watermelon into chunks and divide between six plates. Scatter the watermelon with the mint and season with black pepper. Cut the cheese into six equals portions and add a slice each to the plates. Add the flatbread pieces and serve.
