Marinated Feta with Watermelon, Fennel and Mint

Name: Marinated Feta with Watermelon, Fennel and Mint
Cuisine: United States
Ingredients: 1 tablespoon nigella seeds; A little sunflower oil; 2 fennel bulbs, thinly shaved; 1 small (1 kg/2 lb 2 oz) watermelon, skinned, seeded and cubed; 1 tablespoon fresh mint leaves; 2 handfuls of fresh flat-leaf parsley leaves; 1 tablespoon fresh mint, finely chopped; 1 tablespoon fresh coriander, finely chopped; 800g/1lb 12oz feta cheese; 2tablespoons unsalted, pistachio nuts; 2tablespoons unsalted, pistachio nuts; 1½ tablespoons white wine vinegar; Sea salt and black pepper; Sea salt and black pepper; 1 tablespoon thyme or oregano, finely chopped; 1 tablespoon thyme or oregano, finely chopped; 1 small fresh red chilli, seeded and finely chopped; Juice and zest of 2 lemons; 6 tablespoons extra virgin olive oil; 2 tablespoons white wine vinegar; Freshly ground black pepper; 4 tablespoons extra virgin olive oil

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Around the World in 80 Dishes

By David Loftus

Published 2012

About

Back on the railways again for another epic journey across a continent from coast to coast, taking in Oregon, Utah, Wyoming, Nebraska and finally reaching New York. The food you’ll encounter if you travel through America — from east to west, north to south — is far more complex and varied than we generally recognize. Let’s leave San Francisco with a taste of East Coast sunshine.

Ingredients

Americas
United States
San Franciso
Side dish
New York
Gluten-free
Vegetarian

Ingredients

Method