Middle Eastern · Dessert
Watermelon and Cheese Plate
A refreshing Levantine plate of icy-cold watermelon wedges paired with creamy labneh, finished with torn mint, chopped pistachio, a squeeze of lemon and a whisper of sea salt. The salt and tang of the labneh cut through the watermelon's sweetness, a combination eaten across the Eastern Mediterranean on hot afternoons.
$1
12 minsPrep
0 minsCook
132 minsTotal
EasyLevel
Nutrition per serving
112Calories
4.2gProtein
6.2gFat
11.6gCarbs
8.4gSugar
1.2gFiber
223mgSodium
9mgChol
2.4gSat Fat
234mgPotassium
56mgCalcium
0.6mgIron
0.1mcgVitamin B12
11mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Hibiscus Tea
local
Arak with Water
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Chill the watermelon wedges and labneh thoroughly in the fridge for at least 2 hours before plating.
2
Cut the watermelon flesh into neat triangular wedges or thick batons, removing any large seeds, and arrange across two chilled bowls.
3
Using two teaspoons, form the labneh into small quenelles and nestle them among the watermelon pieces.
4
Scatter the chopped pistachio and torn mint leaves evenly over both bowls.
5
Squeeze the fresh lemon juice lightly over the fruit and cheese.
6
Finish each bowl with a light pinch of sea salt flakes and serve immediately while cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 220g220g Watermelon, cut into triangular wedges, chilled
- 50g50g Labneh, formed into small quenelles, 1
- 4g4g Mint, small leaves, torn, 1
- 12g12g Pistachio, roughly chopped, 1
- 6g6g Lemon Juice, freshly squeezed, 1
- 1g1g Salt, fine sea salt, for finishing, 1
