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Salads | |
| pound watermelon, sliced into wedges Olive oil, for drizzling Sea salt Pecan Dukkah Dressing: 1 cup pecans 1 cup sesame seeds 2 tablespoons coriander seeds 1/2 tablespoon fennel seeds Sea salt and freshly ground black pepper 1/2 cup good-quality olive oil 2 tablespoons honey 1 tablespoon molasses 1 tablespoon champagne vinegar 2 limes, zested 1 red onion, thinly sliced 1 cup sliced mini cucumbers 1 cup fresh mint, torn 1 cup feta cheese 2 avocados, cubed | |
| Preheat a grill or grill pan to high heat. Toss the watermelon with oil and sprinkle with salt. Add to the grill. Cook until grill marks are pronounced on 1 side, about 3 minutes. Arrange on a large platter and refrigerate until chilled, about 30 minutes. For the pecan dukkah dressing: Add the pecans, sesame seeds, coriander seeds and fennel seeds to a skillet over low heat. Toast slightly until fragrant, about 7 minutes. Allow to cool slightly before adding the mixture to a food processor with salt and pepper to taste. Pulse until grainy and combined and reserve. Add the olive oil, honey, molasses, vinegar, lime zest and salt and pepper to a bowl. Whisk until combined. Whisk in 2 heaping teaspoons dukkah spice. Top the watermelon with the red onion, cucumber, mint, dukkah dressing, feta and avocado. Garnish with more dry dukkah and serve. | |
Unrated | |
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