Watermelon salad with labne | Women's Weekly Food

Ingredients

• 750g Greek yoghurt
• 1 small red onion (100g), sliced very finely
• 1 teaspoon ground sumac
• 1 tablespoon lemon juice
• ½ teaspoon sea salt flakes
• 200g soft fetta
• 1.5kg seedless watermelon, peeled, cut into batons
• 2 Lebanese cucumbers (260g), halved lengthways, sliced thinly
• 4 watermelon radishes (150g), trimmed, shaved
• 4 champagne radishes (150g), trimmed, shaved
• 1/3 cup (45g) pistachios, roasted, chopped
• 1/3 cup dill sprigs
• 1/3 cup mint sprigs
• PRESERVED LEMON DRESSING
• 1 tablespoon finely chopped preserved lemon rind
• 1/3 cup (80ml) lemon juice
• 1/3 cup (80ml) extra virgin olive oil