{"id":7764,"date":"2022-01-28T13:37:49","date_gmt":"2022-01-28T18:37:49","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7764"},"modified":"2024-07-15T21:31:19","modified_gmt":"2024-07-16T02:31:19","slug":"watermelon-rosewater-marinated-feta-and-pistachio-salad","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=watermelon-rosewater-marinated-feta-and-pistachio-salad","title":{"rendered":"Watermelon, rosewater-marinated feta and pistachio salad"},"content":{"rendered":"

I got this recipe from a New Zealand cookbook years ago before this fruit watermelon feta combo became a thing. It was great then, it is still great now. A perfect summer salad.<\/p>\n

Verjuice is the sour acidic juice of unripe fruit. Named from the French vert (green) and jus (juice), verjuice, verjus, or vertjus, as it is also called, is literally ‘green juice’. Its history stretches back to medieval, and perhaps even Roman, times when it was made with whatever fruit grew locally – crabapples, apples, gooseberries and plums. Contemporary verjuice is typically extracted from grapes.
\nGood verjuice is tangy yet mellow, with a light, fresh acidity underpinned by fruitiness. It is milder than vinegar, softer than lemon juice and more ascerbic than wine. <\/p>\n<\/h2>\n

Ingredients<\/h3>\n
\n
1<\/span> <\/span> watermelon<\/span><\/div>\n
220<\/span> g<\/span> feta cheese, cut into cubes <\/span><\/div>\n
½<\/span> cup<\/span> pistachio nuts<\/span><\/div>\n
¼<\/span> cup<\/span> mint leaves, picked over, stalks removed<\/span><\/div>\n
¼<\/span> cup<\/span> basil leaves, picked over, stalks removed <\/span><\/div>\n
Rosewater marinade<\/div>\n
35<\/span> ml<\/span> rosewater<\/span><\/div>\n
150<\/span> ml<\/span> Reisling verjuice (or lemon juice, or white wine)<\/span><\/div>\n
1<\/span> tbsp<\/span> pink peppercorns, crushed<\/span><\/div>\n
100<\/span> ml<\/span> avocado oil<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
Rosewater marinade<\/div>\n
\n
\n

Make the rosewater marinade by mixing the rosewater, verjuice, pink peppercorns, and avocado oil <\/p>\n<\/div>\n<\/div>\n

Salad<\/div>\n
\n
\n

Cut the watermelon into even bite size pieces
\nPlace the feta cheese in the marinade and leave for 2-3 hours
\nCrush half the pistachio nuts<\/p>\n<\/div>\n<\/div>\n

\n
\n

To serve:
\ntoss the marinated cheese , watermelon, crushed nuts mint and basil leaves together in a large bowl and finish with the remaining pistachio nuts for a refreshing light salad. <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":7832,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[83],"class_list":["post-7764","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-salads"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7764","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7764"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/media\/7832"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7764"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7764"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}