Day: November 23, 2019

60 ml / 1/4 cup virgin olive oil
1 tsp. coarsely crushed peppercorns
1 tsp. coarsely crushed coriander seeds
1/2 tsp. cumin seeds
1/2 tsp. ground turmeric
1.5 kg seedless watermelon, rind removed, flesh cut into 1cm cubes pieces
2 medium heirloom tomatoes, cut into 1cm pieces
225g mild feta, cut into 1cm pieces
Coarse sea salt

Heat olive oil, peppercorns, coriander seeds, cumin seeds, and turmeric in a small saucepan over medium until fragrant, about 3 minutes. Let turmeric oil cool slightly.

Arrange watermelon, tomato, and feta on a platter. Drizzle turmeric oil evenly over and sprinkle with coarse salt.

2 thick slices large white country-style bread, cut into 1″ pieces
60ml / 1/4 cup extra-virgin olive oil
3 tbsp. white balsamic vinegar
300g / 1 cup jarred roasted red peppers, roughly chopped, plus 1 tbsp. brine
1 tsp. finely chopped oregano
Kosher salt
Freshly ground black pepper
1/2 small juicy ripe cantaloupe (about 675g), rind and seeds removed, flesh cut into irregular bite-size pieces

Preheat oven to 400F/200C. Arrange bread in an even layer on a rimmed baking sheet. Bake until golden and lightly crisped, about 9 minutes; let cool.

Whisk oil, vinegar, brine and oregano in a large bowl; season with kosher salt and pepper. Add peppers, cantaloupe, and toasted bread and toss to combine. Let sit, tossing occasionally, at least 15 minutes and up to 1 hour.