Melon Salad With Mint Labneh, Crispy Black-Eyed Peas and Chiles

Melon Salad With Mint Labneh, Crispy Black-Eyed Peas and Chiles
This cool and creamy pairing of mint-flecked yogurt and lime-drizzled
melon screams summer.
Total Time: 25 minutes
serves: 4
Ingredients
•	3 limes, plus more as needed 
•	1-2 teaspoons minced serrano chiles 
•	1 teaspoon fish sauce
•	1¼ cups avocado oil, plus more as needed
•	Kosher salt
•	1 cup mint leaves 
•	1½ cups labneh or full-fat Greek yogurt
•	¾ cup precooked black-eyed peas, drained and dried
•	2 teaspoons smoked paprika 
•	1 (3.5 pound) seedless watermelon, rind removed and cut into small
½-inch-thick wedges 
Directions
1.	Quarter 1 lime and slice one quarter into thin triangles. Using a
microplane, zest another lime. Juice all the non-sliced limes,
including quartered segments. Set aside.
2.	In a small bowl, whisk lime juice, zest, half the serrano chiles,
fish sauce and ¾ cup oil. Season with salt and more chiles to taste.
Thinly slice ½ cup mint and, in another small bowl, combine with
labneh. Season with salt.
3.	Add ½-inch oil to a large pan over medium-high heat. When oil
reaches 350 degrees, scatter in half the black-eyed peas. Fry until
crisp, about 4 minutes. Transfer to a paper-towel-lined plate. Season
with salt and half the paprika. Repeat with remaining peas and
paprika.
4.	Lay watermelon slices out in a single layer. Drizzle with ½ cup
lime-juice dressing and season with salt. In a separate small bowl,
tear remaining mint into bite-size pieces. Stir in lime slivers and
1-2 tablespoons dressing.
5.	Spread labneh on a platter. Arrange dressed watermelon over labneh,
leaving a bit untouched at the edges. Drizzle 2-3 tablespoons
remaining dressing over fruit and scatter with crispy peas. Garnish
with lime-mint salad and finish with olive oil and a sprinkle of
salt.