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This fresh and seasonal watermelon salad shines with the heat and sweetness of the Bahia blend. Not in the mood to blend? Try it with our Cancale blend.
Salad
4
Lior Lev Sercarz, adapted from "The Spice Companion" by Lior Lev Sercarz
1⁄4 cup/15 grams dried pink pepperberries, coarsely ground
1⁄2 tablespoon/5 grams granulated dried orange peel
1 teaspoon/3 grams crushed Aleppo chile, or mild chile flakes
Scant 1⁄2 teaspoon/2 grams fleur de sel, or medium-flake finishing salt
4 cups diced watermelon
1/2 cup halved and pitted kalamata olives
1/2 cup crumbled feta cheese
Olive oil
Lemon juice
Mint
2-3 tsp Bahia or Cancale
Salt, to taste
Mix olive oil with lemon juice and the spice. Toss the cubes of watermelon with the dressing, olives, and feta. Transfer to a serving platter or individual bowls and garnish with torn mint leaves, and a sprinkle of spice.
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