Chefs' Recipes

Watermelon with rosewater, labne, mint and pomegranate molasses

Australian Gourmet Traveller recipe for watermelon with rosewater, labne, mint and pomegranate molasses by Joseph Abboud from Rumi, Melbourne.
Watermelon with rosewater, labne, mint and pomegranate molasses

Watermelon with rosewater, labne, mint and pomegranate molasses

John Laurie
4 - 6
15M

Ingredients

Method

Main

1.For labne, spoon yoghurt into a muslin-lined sieve placed over a bowl to drain and refrigerate until thick and creamy (overnight).
2.Slice watermelon into chunks (discard rind) and transfer to serving plates, add a dollop of labne, and scatter with mint and sumac. Stir pomegranate molasses and rosewater in a bowl to combine, drizzle over watermelon and serve.

Drink Suggestion: We make a cocktail at Rumi that just might hit the spot: vodka, pomegranate and lime juice in a glass with a sugared rim Drink suggestion by Joseph Abboud

Notes

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