Watermelon, Charred Corn, Feta & Spiced Basil Oil
Serves 4 as an appetizer – Takes 10 mins
A good watermelon salad is about striking the right balance. Bold flavors are required to counteract the sweetness and moisture of these delish summer delights. This recipe, although simple, delivers on that promise.
- ¼ small watermelon sliced into ½ inch pieces (let watermelon reach room temp before serving).
- I ear of corn
- 75 grams feta, thinly sliced
- ¼ cup fresh parsley
- ¼ cup fresh basil
- zest of ½ lemon
- 1 tsp smoked paprika
- ½ tsp cumin
- 4 Tbsp. olive oil
In a dry fry pan over medium/high heat sear corn until kernels are charred. Remove kernels and set aside.
In a food processor blend parsley, basil, lemon zest, smoked paprika, cumin, and olive oil into a pureed/pesto like mixture. Add a pinch of salt and fresh pepper and set aside.
On a platter lay out the watermelon, topped with feta cheese. Drizzle over basil/parsley mixture and lightly season with salt and pepper. Garnish with your favourite micro-greens if desired.