Pickled watermelon and radish salad with flatbread crisps

Name: Pickled watermelon and radish salad with flatbread crisps recipe
Yield: 6
Ingredients: 2 Lebanese flatbreads; 2.00 tbs extra virgin olive oil; 1/2 tsp sumac; 1 tsp dukkah, plus extra to serve; 2 Lebanese cucumbers, sliced into rounds; 3 green tomatoes, sliced into rounds; 6 mixed radishes, thinly sliced; 100g feta, crumbled; 1 cup coriander leaves, roughly chopped; 1/2 cup (110g) caster sugar; 1 cup (250ml) apple cider vinegar; 2 bay leaves; 1/2 tsp each coriander seeds & black peppercorns; 6 cardamom pods; 4 strips orange peel; 1/2 habañero chilli; 1kg watermelon, skin and rind removed, cut into 3cm pieces; 1/2 cup (140g) Greek-style yoghurt; 1/2 avocado, chopped; 1/2 cup coriander leaves

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by Georgina Esdaile

Food Editor

Nov 18, 2021

Up the ante this Christmas, with this summer salad that's dressed to impress.

2 Lebanese flatbreads
1 tbs extra virgin olive oil
1/2 tsp sumac
1 tsp dukkah, plus extra to serve
2 Lebanese cucumbers, sliced into rounds
3 green tomatoes, sliced into rounds
6 mixed radishes, thinly sliced
100g feta, crumbled
1 cup coriander leaves, roughly chopped

Pickled watermelon

1/2 cup (110g) caster sugar
1 cup (250ml) apple cider vinegar
2 bay leaves
1/2 tsp each coriander seeds & black peppercorns
6 cardamom pods
4 strips orange peel
1/2 habañero chilli
1kg watermelon, skin and rind removed, cut into 3cm pieces

Avocado dressing

1/2 cup (140g) Greek-style yoghurt
1/2 avocado, chopped
1/2 cup coriander leaves
1 tbs extra virgin olive oil

Method

1.

For the pickled watermelon, place all ingredients, except the watermelon, in a small saucepan over medium heat. Cook, stirring occasionally, for 5-6 minutes until mixture is warm and sugar has dissolved. Set aside to cool completely.
2.

Place watermelon in a non-reactive bowl, pour over pickling liquid and stir to combine. Chill for 20 minutes or until cold and lightly pickled. Remove watermelon from pickling liquid, discard the aromats and liquid, and chill until ready to serve. Preheat oven to 180°C.
3.

Place flatbreads on a large baking tray and drizzle with oil. Sprinkle with sumac and dukkah, and season with salt flakes and freshly ground black pepper. Bake for 7-8 minutes, until golden brown and crisp. Set aside to cool, then break into large pieces.
4.

For the avocado dressing, place all ingredients in a jug, and use a stick blender to blend until smooth. Set aside.
5.

To assemble, spoon avocado dressing over the base of a serving plate. Top with cucumber, tomato, radish and pickled watermelon. Season with salt flakes and freshly ground black pepper. Top with feta and coriander, and sprinkle with extra dukkah. Serve immediately with flatbreads alongside.