Mint watermelon, cherry and black rice, wakame with shallot crisp: Yotam Ottolenghi’s cooling summ …

mint watermelon cherry and black rice wakame with shallot crisp yotam ottolenghis cooling summer salads

Sumary of Mint watermelon, cherry and black rice, wakame with shallot crisp: Yotam Ottolenghi’s cooling summer salads:

  • And if you like, swap the black rice for black barley, if you can find it, and cook it according to the packet instructions.Prep 30 minSoak 1 hrCook 1 hr 10 minServes 4 as a side100g black riceSalt and black pepper500g fresh cherries2 tbsp olive oil2 tbsp white balsamic vinegar (or sherry or moscatel vinegar)40g parsley leaves, finely chopped, plus 1 handful extra leaves to serve3⅓ tbsp (5g) mint leaves, finely chopped, plus a handful extra to serve1 tbsp lemon juice20g shelled walnuts, lightly toasted and roughly chopped40g pecorino, thinly shavedFor the dressing1 tbsp pomegranate molasses2 tbsp olive oil⅛ tsp ground allspice⅛ tsp ground cinnamonHeat the oven to 220C (200C fan)/425F/gas 7.
  • Put the rice in a medium saucepan, cover with plenty of water, bring to a boil and cook on a medium heat for 35 minutes.
  • Roast for 15 minutes, then remove from the oven, immediately drizzle with the vinegar, stir gently, taking care not to break up the cherries, and set aside to cool.To make the dressing, put all the ingredients in the small bowl of a food processor, add 50g of the cooled, roast cherries and a good pinch each of salt and pepper, then blitz smooth.Put half the remaining roast cherries and half their cooking juices in the bowl with the rice, add the parsley, mint and half the dressing, and toss gently to combine.
  • Drizzle over the remaining dressing and the lemon juice, then scatter over the walnuts, half the pecorino and the picked leaves, and serve with the extra pecorino alongside.Watermelon with pomegranate, pumpkin seeds and mint sugarYotam Ottolenghi’s watermelon with pomegranate, pumpkin seeds and mint sugar.The red watermelon looks, and tastes, great here, but any other green- or orange-fleshed ripe melon will also work really well.
  • Serve as part of a summer spread or at the end of a meal as dessert.
  • Prep 15 minAssemble 10 minServes 62kg fridge-cold watermelon (ie, ½ large watermelon) 50g pecorino (or parmesan), shaved with a vegetable peeler1½ tbsp pumpkin seeds, toasted 2 tbsp olive oil, for drizzlingFor the dressing 2 tbsp pomegranate molasses 1½ tbsp lime juiceFlaked sea saltFor the mint sugar 25g mint, leaves picked to get 15g (or about 10 tbsp), then finely chopped1 tbsp caster sugar 1 tsp lime zest 1 tsp aleppo chilli (or chilli flakes)Using a sharp knife, carefully cut off and discard the watermelon skin and white pith: you should end up with about 1½kg flesh.

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