Watermelon Salad with Chunky Feta Dip
Ingredients
- 1/2 medium-sized watermelon, cut into bite-sized cubes (rind removed)
- 2 Lebanese cucumbers or other small cucumbers, sliced in rounds
- 100 g pitted kalamata olives
- 1 handful of fresh basil
- 1 handful of fresh mint
- 60 g blanched almonds
- 1 tbsp oil for frying almonds
- 1 pinch of flaky sea salt
- Ground black pepper
- 1 medium-sized red onion, thinly sliced
- 1 tbsp ground sumac
- Flaky sea salt to taste
- A bowl of ice water
- 150 g vegan feta-style cheese, crumbled
- 200 g vegan Greek or Turkish-style yogurt
- Salt to taste (if needed)
- 1 1/2 tsp tamarind paste
- 1 small preserved lemon (rind only), finely chopped or sliced (you can also use the zest of one lemon instead)
- 1/2 small lemon, juiced
- 1 tsp agave syrup
- 2 1/2 tbsp extra virgin olive oil
- Salt and pepper to taste
Preparation
Prepare the Sumac Onions by placing the sliced onions in a bowl of ice water and let them soak for 20-30 minutes. Drain well. Add ground sumac and salt, and mix well until all onions are coated.
In a small bowl, prepare the dressing by whisking together tamarind paste, preserved lemon (rind only), lemon juice, agave syrup, extra virgin olive oil, salt, and pepper. Set aside.
In another small bowl, mix together the crumbled vegan feta-style cheese, vegan Greek or Turkish-style yogurt, and salt (if needed) to make the Feta Dip.
Heat oil in a pan over medium heat, add blanched almonds, and fry while stirring frequently until golden brown. Remove from the pan and let excess oil drip off on paper towels. Sprinkle with flaky sea salt.
Plate the watermelon and cucumbers on a large serving plate. Top with dollops of the Feta Dip, kalamata olives, fried almonds, Sumac Onions, mint leaves, basil leaves, freshly ground black pepper, preserved lemon rind (if using), and drizzle the dressing on top.
Serve the Watermelon Salad with rustic grilled sourdough bread.