VICKY COHEN AND RUTH FOX
Watermelon steak topped with chickpea and feta salad
Inspired by the traditional Israeli watermelon salad, this recipe incorporates protein-rich chickpeas, greens and sweet tomatoes, beautifully arranged on top of a thick, slice of watermelon – all drizzled with a tangy lemon, mustard and olive oil dressing.
It’s a light, refreshing addition to a spring or summer brunch, lunch or light dinner.
Ingredients:
For the salad:
1 small baby watermelon
6 romaine lettuce leaves, chopped (you can also use your favourite greens)
16 red cherry tomatoes, sliced in half
6 small yellow tomatoes, quartered
1 cup crumbled sheep’s feta cheese (about 6 ounces)
1 15-ounce can garbanzo beans
1 cup chopped parsley
2 teaspoons sumac
For the dressing:
2 tablespoons brown mustard
2 tablespoons lemon
1 tablespoon extra virgin olive oil
1/8 teaspoon salt
Directions:
Slice the watermelon into four 1/2-inch rounds and remove the rind.
Place the rest of the salad ingredients in a large bowl. Whisk all dressing ingredients together until well incorporated. Add dressing to salad and toss well.
Arrange salad on top of each watermelon slice and sprinkle with sumac. Serve immediately. (The Nosher via JTA)
Vicky Cohen and Ruth Fox are sisters who were raised in Barcelona, Spain. Their parents are Syrian-Lebanese Jews but now live, cook and blog from the East Coast of the US about their family recipes and healthy eating.
