ZOOMER Magazine

SUZANNE BARR’S WATERMELON ROSEMARY GREEK SALAD

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Chef Barr kindly created this fresh and nutritious dairy vegetarian-friendly take exclusivel­y for Zoomer. Serves: 4

4 cups watermelon, cut into

1 inch cubes

1/4 cup thinly sliced shallots

1 English cucumber

1/2 cup feta cheese

2 tablespoon­s chopped fresh rosemary

1 tablespoon­s chopped fresh oregano

Dressing

1/2 lemon, zested and juiced

1/4 cup white balsamic

1/2 cup extra virgin olive oil

1 teaspoon Greek honey

¼ teaspoon salt

½ teaspoon black pepper

Garnish

Pea Shoot + Crumbled Feta Cheese

 ??  ?? Summer should be all about relaxing and keeping things as light and simple as possible. That’s why I love fresh, seasonal salads. Try mixing sweet and savoury, like my Watermelon Rosemary Greek Salad with juicy bits of watermelon and a bit of crunch from the pea shoots. It’s hydrating, refreshing and has lots of textures and flavours.” —Suzanne Barr, chef, author, restaurate­ur and social advocate, judge on Wall of Chefs
• suzannebar­rfood.com
Add cut watermelon and shallots to a large bowl. Crumble feta cheese into bite-size morsels and place to the side. Peel cucumber, cut cucumber in half lengthwise. Using a teaspoon, scoop out inside seeds of cucumber. Slice cucumbers into half-moon 1-inch pieces and place in bowl with watermelon. Add rosemary and oregano into the bowl.
In a separate bowl, add dressing ingredient­s, and using a whisk, mix dressing until thick consistenc­y is achieved. Pour over top of watermelon, shallots and cucumbers and mix well. Place into a serving dish, garnish with pea shoots and feta cheese, Enjoy!
For more of the chefs’ secrets, go to www.everything­zoomer.com/ chef-summer-recipes.
Summer should be all about relaxing and keeping things as light and simple as possible. That’s why I love fresh, seasonal salads. Try mixing sweet and savoury, like my Watermelon Rosemary Greek Salad with juicy bits of watermelon and a bit of crunch from the pea shoots. It’s hydrating, refreshing and has lots of textures and flavours.” —Suzanne Barr, chef, author, restaurate­ur and social advocate, judge on Wall of Chefs • suzannebar­rfood.com Add cut watermelon and shallots to a large bowl. Crumble feta cheese into bite-size morsels and place to the side. Peel cucumber, cut cucumber in half lengthwise. Using a teaspoon, scoop out inside seeds of cucumber. Slice cucumbers into half-moon 1-inch pieces and place in bowl with watermelon. Add rosemary and oregano into the bowl. In a separate bowl, add dressing ingredient­s, and using a whisk, mix dressing until thick consistenc­y is achieved. Pour over top of watermelon, shallots and cucumbers and mix well. Place into a serving dish, garnish with pea shoots and feta cheese, Enjoy! For more of the chefs’ secrets, go to www.everything­zoomer.com/ chef-summer-recipes.

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