Watermelon salad with labne | Women's Weekly Food
This vibrant and fresh radish and watermelon salad with labne is full of flavour and can be made ahead to be assembled on the day of serving.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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
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