Watermelon With Yogurt, Poppy Seeds, and Fried Rosemary

Name: Watermelon With Yogurt, Poppy Seeds, and Fried Rosemary
Yield: Serves 4
Ingredients: 2 tablespoons olive oil; 1 (6-inch) rosemary sprig; 1/2 cup plain whole-milk Greek yogurt; 1 tablespoon honey; Kosher salt; 1 (3-pound) seedless watermelon, rind removed, cut into 2-inch pieces; 3 tablespoons fresh grapefruit juice; Flaky sea salt; 1 teaspoon crushed red pepper flakes; 1 teaspoon poppy seeds

Andy BaraghaniServes 4Source

salad yogurt watermelon poppy seed rosemary side breakfast brunch dinner lunch nut free gluten free vegetarian easy 30 minutes or less fry bon appétit

Watermelon With Yogurt, Poppy Seeds, and Fried Rosemary

Ingredients

2 tablespoons olive oil

1 (6-inch) rosemary sprig

1/2 cup plain whole-milk Greek yogurt

1 tablespoon honey

Kosher salt

1 (3-pound) seedless watermelon, rind removed, cut into 2-inch pieces

3 tablespoons fresh grapefruit juice

Flaky sea salt

1 teaspoon crushed red pepper flakes

1 teaspoon poppy seeds

Method

Heat oil in a small skillet over medium. Fry rosemary until crisp, about 20 seconds. Transfer to a paper towel to drain; set rosemary oil aside.

Mix yogurt and honey in a small bowl; season with kosher salt.

Toss watermelon and grapefruit juice in a large bowl; season with flaky sea salt.

Spread yogurt on a large platter. Top with watermelon and crumble fried rosemary over. Drizzle 1 Tbsp. reserved rosemary oil over (save remaining oil for another use) and sprinkle with red pepper flakes and poppy seeds.