Watermelon Wedge Issue @TheTableSet

Name: Watermelon Wedge Issue @TheTableSet
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters buttermilk; 85 grams feta (crumbled); 1 pinch kosher salt; 1 bunch mint leaves; 0 teaspoons mustard powder; 12 servings freshly cracked black pepper (to taste); 237 milliliters sour cream; 1 medium watermelon; 1 pinch white pepper

Watermelon Wedge Issue @TheTableSet is a gluten free, primal, and vegetarian recipe with 12 servings. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 6g of fat, and a total of 175 calories. It is perfect for Summer. Head to the store and pick up buttermilk, pepper, mustard powder, and a few other things to make it today. It works well as a very budget friendly side dish. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

In a small bowl whisk the sour cream, buttermilk, mustard powder, salt, and pepper together until well combined. Fold in the crumbled feta. Set aside at least two hours and up to 3 days.Halve the watermelon crosswise, then halve each half.

Ingredients you will need

Mustard Powder

Buttermilk

Sour Cream

Watermelon

Pepper

Feta Cheese

Salt

Equipment you will use

Whisk

Bowl

Cut these pieces into 3 equally sized wedges. Trip the bottom side of the rind so that the wedge sits without rolling. Move the watermelon wedges to a serving tray. Use a small melon-baller to make as many balls as you can from the half sweet melon. Scatter these around the watermelon wedges. Then garnish with the mint leaves. Just before serving grind black pepper to taste on top of everything.

Ingredients you will need

Black Pepper

Mint