Watermelon and Feta Salad with Dill Vinaigrette

My Thanksgiving came early and complete with stuffing, bourbon maple mashed sweet potatoes, and a pumpkin pie.

Oh and there was a quiz to test my Australian knowledge at a table full of people dressed like the Crocodile Hunter and Dame Edna. No biggie.

I didn’t do too bad, actually. I’ve got the koala key chain and beer koozie to prove it. (Yes, there were totally prizes, even though I was the only contestant.)

But did I mention that there was bourbon maple sweet potatoes? So yeah. No complaints here.

A girl’s got to pay her dues if she’s marrying into an Australian family. Especially if they’ve been so nice as to actually have a Thanksgiving.

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Chickpea and Dill Salad

Dill is one of those herbs that I avoid buying even though I love it. When I buy it to use in a recipe I inevitably neglect the rest of the bunch until its fragile, feathery fronds wilt away in my crisper.

But last week at the market I couldn’t resist their willowy branches. I resolved to try a few dishes featuring dill in the upcoming week, in hopes that none would go to waste.

This chickpea salad with feta, celery and wheat berries was my favorite. It has the perfect amount of crunch and tang to it, while perfectly showcasing the dill in all its fragrant glory.

The wheat berries could be swapped for brown rice here, but I think their texture in this dish stands out nicely. And if you don’t like dill…well, I’m not sure why you’re still reading this post. But I think this salad would be nice with an herb like cilantro as its star, too.

Chickpea Salad
(serves 4)
– 1 1/2 cups of chickpeas
– 1/2 cup cooked wheat berries or brown rice
– 2 stalks of celery, finely chopped, including leaves
– 1/3 cup fresh dill, chopped
– 1/4 cup feta, crumbled
– 2 tablespoons olive oil
– juice of 1 lemon
– 1/4 teaspoon cumin
– 1/2 teaspoon smoked paprika
– salt & pepper
– toasted sesame seeds to garnish (optional)

Combine the first 5 ingredients in a medium mixing bowl.

In a small jar with a lid place the olive oil, lemon, cumin and paprika and shake vigorously until combined. Pour over the other ingredients and mix well to combine. Season with salt and pepper and top with sesame seeds and more dill, if desired.