Watermelon Fattoush

Fried Pita, Harissa, Smoked Feta, Whipped Labneh, Persian Cucumber, Mint, and Lime

Chef Michael Rafidi of Albi | Washington D.C.

Adapted by StarChefs | July 2021

INGREDIENTS:

Harissa Vinaigrette:
200 grams brunoise shallot
300 grams Sherry vinaigrette
15 grams salt
400 grams extra virgin olive oil
75 grams harissa powder
50 grams pomegranate molasses

To Assemble and Serve:
Watermelon, cubed
Persian cucumbers, half compressed and thick-chopped, half shaved
Lime juice
Maldon salt
Sumac
Mint, torn
Whipped labneh
Smoked feta
Fried pita

METHOD:

For the Harissa Vinaigrette:
Add all ingredients to a bowl then whisk to emulsify. Set aside. 

To Assemble and Serve:
In a bowl, dress watermelon and cucumbers with lime juice, Maldon salt, sumac, mint, and some Harissa Vinaigrette. Spoon whipped labneh onto a serving plate then add the watermelon and cucumber salad. Garnish with smoked feta and serve with fried pita.

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