Watermelon Rind & Peach Salad
This refreshing salad offers a delightful interplay of sweet, zesty, and creamy components. It features perfectly grilled peaches, a tangy pickled watermelon
rind, and a light feta espuma. The inclusion of authentic Greek Feta PDO provides a distinct creamy texture with a balanced sourness, while Portuguese Azeite de Trás-os-Montes PDO contributes a smooth, fruit-infused richness that unifies the entire dish. The pickled watermelon rind is prepared by simmering julienned rind in a mixture of apple cider vinegar, sugar, and salt until dissolved, then chilling it with mustard seeds. Peaches are brushed with olive oil, seasoned, and grilled until they develop a pleasant char. The feta espuma is achieved by blending Greek Feta PDO with fresh cream, milk, and black pepper until smooth, which can then be strained for a lighter consistency or left as is for a creamier texture. A vibrant basil oil is made by pureeing fresh basil with more Portuguese olive oil and straining it. The salad base consists of lightly seasoned rocket leaves. Assembly involves arranging the rocket and pickled rind, topping with the grilled peaches, adding dollops or piping of the feta espuma, drizzling with basil oil, and finishing with candied walnuts. This creation harmonizes the sweetness of the peaches, the zest of the rind, and the creaminess of the feta, showcasing the excellence of European ingredients.
Burrata & Charred Jamun
Experience a burst of flavor with this lively summer salad, which marries caramelized jamun with creamy Italian burrata and a flavorful spiced seed crumble. Italian Terra di Bari PDO olive oil offers a smooth, fruity essence, complemented by the subtle sweetness of German honey, which perfectly balances the spice and elevates the overall taste. The jamuns are prepared by tossing deseeded fruits with brown sugar and black pepper, then searing or charring them until glossy and caramelized. For the spiced seed crumble, pumpkin, sunflower, and sesame seeds are dry roasted. They are then mixed with German honey, Kashmiri chili powder, and salt, and allowed to cool into a crisp mixture. A dressing is created by lightly reducing balsamic vinegar and then whisking it with more German honey, lime juice, Italian Terra di Bari PDO olive oil, and salt. The salad greens, such as baby spinach or amaranth leaves, are lightly tossed with sliced green chili. For plating, the greens form the base, with the whole burrata placed centrally and gently opened. The charred jamuns are arranged around it, followed by a drizzle of the dressing. The dish is finished with the spiced seed crumble, micro herbs, and a final touch of Italian olive oil. This salad masterfully balances sweet, tangy, creamy, and spicy notes, demonstrating the versatility of European ingredients in contemporary summer salads.
