Learn how to re-create Andre Gerschel's Grazing Platter
Blend all ingredients together and adjust the consistency with chickpea stock if the dip is too hard.
Dry rub all herbs, zest and spices on salmon fillet and cover it with salt and sugar combined, skin side down. Cure for 24 hrs in the chiller After 24 hrs, rinse under cold running water and pat dry with damp.
Cut watermelon in cubes, cut feta in cubes and chop mint leaves.
Serve with Spinneys, For the Love of Bread, Organic Sourdough bread.
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Join Dubai Eye 103.8 for another interactive cooking series with Helen Farmer and Spinneys.