Watermelon & Labneh Salad with Granola and Fresh Mint
Nothing says summer in South Africa like watermelon. This salad is the perfect side to a braai and brings a fresh sweetness that complements grilled meat. This salad even works as a refreshing summer breakfast.
- Makes : 6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 30 mins
30 g honey
100 g oats, raw
1-2 Tbsp (15-30 ml) goji berries
40 g mixed nuts, toasted and crushed (pecan nuts, walnuts, hazelnuts)
10 g mixed seeds toasted (linseeds, sunflower, chia, pumpkin, sesame seeds)
1-2 Tbsp (15-30 ml) cornflakes
1-2 Tbsp (15-30 ml) rice puffs
2 Tbsp (30 ml) dried cranberries
1 Tbsp (15 ml) raisins
800 g watermelon, deseeded and cut into large cubes
10 g (roughly 10-15 leaves) fresh mint, torn
100 g labneh (make your own here)
Preheat the oven to 120 ºC.
Place the butter and honey into a microwave proof bowl and microwave until the butter is melted. Add the oats and mix to combine.
Place onto a flat oven tray and bake for 30 minutes stirring every 10 mins to evenly toast.
Once the oats are toasted, remove from the oven, place into a bowl and add the rest of the ingredients. Mix well to combine. (Note: if your nuts and seeds are not toasted, add to the tray with the oats during the last 10 minutes of cooking to toast).
Place the watermelon into a mixing bowl, season with salt and add the mint. Gently mix to combine.
When you are ready to serve, place the labneh at the base of your serving dish.
Mix the granola into the watermelon and then place on top of the labneh (reserve a little granola for garnish).
Top with a little extra fresh mint and granola and serve immediately. Best served as an accompaniment to a summer braai. (Note: don’t add the granola to the watermelon until ready to serve otherwise it will become soggy). Works really well as a breakfast bowl too!