Mix the O’live GIN with the tonic, add the watermelon pieces and vacuum seal. Freeze until the watermelon is ice cold.
Melt the Feta cheese and mascarpone over low heat until you get a smooth mixture. Add pepper and salt, scoop into a piping bag and refrigerate. The cheese mixture will firm up.
Slice the red onion and marinate in a mixture of 1 part sugar, 2 parts vinegar and 4 parts water. Slice the olives.
Put a dollop of the cheese mixture on the watermelon cubes. Garnish with a piece of marinated red onion, a piece of olive and a basil leaf. Serve immediately.
Recipe by Myriam Minne from Hap & Tap
