Exhibit

An exploration of contrasts — sweet against salty, soft against firm, cooling against heat. This composition juxtaposes watermelon's watery sweetness with feta's tangy salinity, creating tension that resolves in the mouth. The pairing, traditional in Mediterranean and Middle Eastern cuisines, demonstrates how opposing flavours can achieve unity through complementarity rather than similarity.

Mint contributes aromatic freshness, its coolness amplifying watermelon's thirst-quenching quality. Red onion, sliced thin, provides sharpness and textural crunch. Aleppo pepper — fruity, moderately hot — introduces warmth without aggression. Lime juice and olive oil form a minimal dressing, coating components without masking their essential characters. The work is ephemeral; once assembled, it must be served immediately, as watermelon releases liquid and dilutes the composition. This temporality is integral to the piece — a celebration of the moment, resistant to preservation.

• 1/4 seedless watermelon (approximately 1.5kg), cut into 3cm cubes
• 200g Greek feta, crumbled into large chunks
• 1 cup fresh mint leaves, torn
• 1/2 small red onion, very thinly sliced
• 3 tablespoons extra virgin olive oil
• Juice of 1 lime
• 1 teaspoon Aleppo pepper (or substitute with chilli flakes)
• Flaked sea salt

1. Place sliced red onion in a small bowl of cold water for 10 minutes to remove harshness. Drain and pat dry.
2. Arrange watermelon cubes on a large serving platter, allowing space between pieces.
3. Scatter feta chunks over watermelon, distributing evenly.
4. Add drained red onion and torn mint leaves.
5. Drizzle with olive oil and lime juice. Sprinkle with Aleppo pepper and a small pinch of flaked salt (use sparingly as feta is already salty).
6. Serve immediately. Do not toss or the watermelon will release too much liquid.