Spiced Watermelon with Labneh, Lime & Hot Honey
/
Spiced Watermelon with Labneh, Lime & Hot Honey
Recipe By Courtney Roulston
Ingredients
1 kg tub Jalna greek yoghurt
½ cup Coles australian honey
1 lime
1 long red chilli, sliced
¼ whole watermelon
¼ cup mint leaves, finely sliced
Spice Mix
2 tsp whole fennel seeds
1 tsp coriander seeds
2 tsp white sesame seeds
2 tsp sumac
sea salt and cracked black pepper to taste
Method
Place the yoghurt into a sieve line with a muslin cloth or clean chux cloth suspended over a large glass bowl. Mix a little sea salt into the yoghurt and then pour into the cloth. Cover the top of the yoghurt with the cloth and place in the refrigerator for 8 hours or overnight to drain.
Place a small pot over a medium heat. Slice the lime in half and place into the pan flesh side down and cook for 3-4 minutes, or until slightly charred. Carefully add in the honey and sliced chilli to the pot. Leave on a very low heat to infuse for 10 minutes.
Toast the fennel seeds and coriander seeds in a small frying pan until fragrant. Grind into a fine power in a mortar and pestle then place into a small bowl. Toast the sesame seeds and add in with the spices, sumac, sea salt and black pepper.
Spread the drained yoghurt onto the base of a serving platter. Cut the watermelon into wedges and arrange on top of the yoghurt. Using tongs squeeze the lime juice into the honey mixture then drizzle over the top of the watermelon and yoghurt. Scatter the spice mix over the top and garnish with mint leaves before serving.
