Watermelon, Pickled Fennel, Mint & Labne Salad

SERVES 6-8  I   DIFFICULTY Easy
COOK TIME 5  I  PREP TIME 15

Ingredients 
  • 1 kg watermelon rind removed & cut into bite sized pieces
  • 150 grams green prawns, shell on trimmed
  • 1 pomegranate de-seeded
  • 1/3 cup mint leaves
  • 1/4 cup salted shelled pistachio nuts
  • 2 tsp sumac
  • salt flakes and freshly ground black pepper

Labne

  • 500 grams plain Greek style yoghurt
  • 5 grams sea salt

Pickled Fennel, Cucumber & Red Onion

  • 1/2 cup white wine vinegar
  • 2 tsp caster sugar
  • 1 tsp lemon zest
  • 1 tsp dried oregano
  • 1 small fennel bulb trimmed (fronds reserved) and finely sliced
  • 1 Lebanese cucumber peeled into ribbons
  • 1/2 small red onion halved and finely sliced

Method

  1. For the labne, combine yoghurt and salt together, mixing until well combined. Line a sieve with two pieces of clean chux and pour the yoghurt mixture into the centre. Bring the edges of the chux together and secure tightly with a rubber band, to enclose the yoghurt mixture. Place sieve over a bowl and refrigerate for 12 hours.
  2. For the pickled cucumber, place vinegar, sugar, zest and oregano together in a mixing bowl, stirring until sugar dissolves. Add cucumber and onion, stirring to combine and refrigerate for 15 minutes.
  3. To assemble salad, spread labne across the base of a large serving platter and sprinkle over 1 teaspoon sumac and freshly ground black pepper. In a large mixing bowl combine watermelon, beans, fennel, drained pickled cucumber and red onion, tossing gently to combine.
  4. Place mixture over the labne and sprinkle over the pomegranate seeds, mint, pistachios, remaining sumac, salt and pepper to taste.