Immune-Boosting Watermelon Salad
By Teresa Cutter
What's great about it
Icy cold, juicy watermelon marries perfectly with creamy labneh and Persian feta then a scattering of garden herbs, pickled red onion completes the dish. I've also garnished the salad with blackberries, both smashed and whole as they are abundant and in season here in Sydney and their slight tartness compliments the watermelon's sweetness. Just before serving it's imperative you drizzle generously with a good drizzle of extra virgin olive or avocado oil and a squeeze of lemon. Enjoy.
1 kg cold seedless watermelon (without skin)
250 g labneh or Persian feta
a few handfuls chopped parsley and mint
1 small red onion, very thinly sliced
1 - 2 punnets blackberries
extra virgin olive and avocado oil to drizzle
CHOP the watermelon into bite sized chunks then pile into a serving bowl.
MASSAGE the red onion with the juice of 1 lemon and a generous pinch of salt. Leave for 3 minutes to slightly pickle then scatter over the watermelon chunks.
TOP with labneh or the feta, parsley and mint.
SMASH half of the blackberries and combine with the juice from 1 lemon.
DRIZZLE watermelon with the smashed blackberries and lemon then generously with the olive oil just before serving.
Notes and Inspiration
Any leftover watermelon can be blended with ice and a squeeze of lime for a refreshing cooler or try blending frozen chunks of watermelon with coconut cream for an instant ice cream.