Watermelon Salad with Feta, Walnut & Nigella Seeds
Need a gluten free, lacto ovo vegetarian, and primal hor d'oeuvre? Watermelon Salad with Feta,
Nigel Slaters Minty Pea Soup with Parmesan Toasts
Ingredients
- For the soup & Parmesan toasts:
- 1 quart chicken stock (the roasted chicken stock below, or use your favorite)
- One 10-ounce/283g bag frozen peas or 2 cups (300g) fresh peas
- 10 cups lightly packed (400g) shredded lettuce (we recommend Bibb, green leaf, or local varieties grown at the farmers market—do not use romaine until safety issues are cleared)
- 8 leaves fresh mint, or more as needed
- One fresh lemon half, or more as needed
- Salt & freshly ground black pepper
- 4 thick slices ciabatta
- Olive oil for drizzling
- 3 tablespoons finely grated Parmesan
- For the roasted chicken stock:
- 8 whole chicken wings (or 16 sections, drumettes and/or wingettes—about 1 1/4 pounds)
- Olive oil for drizzling
- 1 1/2 quarts (1 1/2L) water
- 1 medium-sized onion, peeled and cut in half
- 8 sprigs fresh thyme
- 2 fresh bay leaves (or 1 dried)
- 6 black peppercorns
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: soup
Cuisine
- american
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