Watermelon Salad With Pan roasted Shishito Peppers And Feta recipes
Ingredients
- 4 oz (115 g) shishito peppers – left whole (see Viviane’s tip)
- 2 tablespoons olive oil
- sea salt
- 1/2 teaspoon finely grated lime zest (use a microplane grater)
- 1 tablespoon fresh lime juice
- 3 tablespoons extra virgin olive oil
- 1/8 teaspoon sea salt
- ground white pepper
- 2 lbs (455 g) seedless watermelon – rind removed and cut in 1″ x 1 1/2″ wedges
- 8 oz (225 g) feta – cut in 1/2″ cubes
- 6 to 8 small fennel fronds as garnish (basil or tarragon leaves are good substitutes)
Instructions
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