Watermelon and feta salad with marinated olives and preserved lemon from Nopi - The Cookbook (page 55) by Yotam Ottolenghi and Ramael Scully

  • thyme
  • basil
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  • Eat Your Books

    To see the online recipe, click "Read Extract" under the book cover on Amazon, then scroll down about 3/4 of the way.

  • Ganga108 on November 06, 2021

    We don’t often think about the rind of watermelon – do you? This year I have decided to pickle it, to extend our focus on lowering food waste and, as much as possible, using every edible part of a plant. Pickling watermelon rind is quite easy but does take a couple of non-effort days. I have followed the non-cook approach, although some recipes do simmer the rind before or during pickling. In Nopi, Ottolenghi has an approach to pickling the rind which is pretty much the same as most other recipes. He uses the rind in a Watermelon Soup and also in a Watermelon Salad. They both sound delicious. First the rind, sans the green skin, is salted overnight (soaked in brine), then rinsed and placed in a pickling liquid of vinegar and spices. It is edible after 1 hour, but is better if left a few days. It will keep indefinitely if stored in sterilised jars in the fridge.

  • DePollepel on August 25, 2021

    very fresh

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