Here is a beautiful fresh recipe that would be perfect for Summer, not really now, in this freezing cold, disgusting wintry weather. Back in February was when I actually made this salad, we took it to the beach to watch the sunset and enjoy the beautiful warm weather. It’s just that I haven’t had two seconds to spare until now to actually sit down and get the recipe up on here for you all. I’m struggling to remember how I actually made the dressing, I did have it written on scrap of paper somewhere, but who knows where that is hiding now. Lucky it’s a pretty straightforward salad, you could almost make it just from looking at the photos, which, as you can see, there are plenty of (they are all just too pretty with those radishes!)
If you’ve never heard of quark before, it’s a European style cheese, similar in texture to cottage cheese or ricotta and similar in flavour to yoghurt. It is a healthier option to cheese as it is lower in fat and salt, and has a lot more protein than yoghurt. It is becoming more available in Australia these days, I was surprised to find it in my local supermarket. However, if you can’t find it, ricotta or feta will work just fine in this recipe.
This salad is perfect as a fancy little entree or, if you want to serve it as a main, you could beef it up with a grain, such as pearl barley, or add some cooked prawns and some fresh crusty bread alongside. Yum!
Half a small watermelon, sliced into small triangles
1 bunch radishes, thinly sliced
1 bunch fresh basil, leaves picked, half finely chopped and half left whole
1/4 cup fresh chives, finely chopped
edible flowers and nasturtium leaves
3/4 cup roasted pistachios, roughly chopped
1/3 cup olive oil
1/4 cup white wine vinegar
2 tablespoons honey
salt and pepper
To make the dressing, combine the olive oil, vinegar, honey, salt, pepper and a 1/4 cup of the pistachios in a small food processor. Process until the pistachios are finely chopped and the dressing is well combined. Taste and check for seasoning and a balance in acidity and sweetness. Adjust if necessary.
To make the herbed quark, combine the quark, finely chopped basil and chives, mix well.
On four plates, arrange the watermelon, radishes, whole basil leaves, quenelles of the herbed quark, flowers, nasturtium leaves and the rest of the pistachios. Drizzle with the dressing.