4 Servings

Ingredients

• 1 small summer melon, seeded and peeled
• 1 bunch purslane, picked and cleaned
• 4 cloves garlic, thinly sliced
• 2 sprigs rosemary
• 2 oz feta, crumbled
• Kosher salt
• Freshly ground black pepper
  
  

Steps

• Place a skillet over medium heat and pour enough oil to reach about ¼ inch depth. Line a plate with paper towels.
• Once the oil begins to ripple and is hot add the rosemary leaves.
• Make sure to stand back as the moisture in the herbs can cause some splattering.
• Fry them for 5-10 seconds and remove with a fine mesh spider or strainer. Repeat with the sliced garlic. Reserve and save the oil.
• Cut the melon in ½” pieces and place in a large bowl.
• Add the purslane and feta.
• Add the red wine vinegar and drizzle in a few tablespoons of the reserved oil. Season with sea salt and black pepper.
• Transfer to a platter and garnish with the fried rosemary and garlic.
• Enjoy! Tag our Chef @chefellafreyinger in your creations!