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WATERMELON SALAD (Easy Meals Column
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Watermelon Salad with whipped labneh and spiced honey pistachios
INGREDIENTS
1.8kg watermelon, seedless 30ml white balsamic vinegar 1 tsp sumac 4 tbsp olive oil 200g fetta, Persian 200g labneh 100ml honey, local 1 tbsp garlic, sliced, about 1 clove 1-2 tsp chilli flakes, optional 2 tbsp lemon juice 2 tbsp pistachios, roughly chopped 1 tsp zaatar 1 tbsp mint, fresh, leaves only 1 tsp sea salt METHOD
Remove the watermelon rind and cut watermelon into uniformed fingers/rectangles, an inch in width. In a shallow container mix the white balsamic, olive oil and sumac then place the watermelon into the marinade making sure each piece is gently coated. Cover and place in fridge for 20-25 minutes. To make the whipped labneh, let the fetta and labneh get to room temperature then place into a food processor and blitz until combined and fluffy. Finally, in a pan over medium heat, warm half a tablespoon of olive oil. To that add the sliced garlic and chilli flakes and let it warm through, careful not to burn. Once garlic starts to turn a nutty brown, remove from heat and add the lemon juice, chopped pistachios, salt and honey. Stir constantly until all the pistachios are covered, and you have a sauce consistency. On a plate, generously spread the whipped labneh, remove the watermelon from the fridge and arrange watermelon into a lazy stack in the centre of the plate. Drizzle the warm honey around the edges of the labneh and over the top of the watermelon. Finish with a sprinkle of zaatar over the top and garnish with mint leaves and extra pistachios. Serve immediately. Tips: Serve alongside any style of BBQ meats, best with spiced lamb, a tabouli salad and fresh baked flat bread. Perfect for something different for this summer’s salad offering! Chilli adds a warmth, not a spicy heat. Serves 4
By Chef Ryan Adair of The Good Grocer
