EAT IN BED: Ode-To-Summer Salad with Caitlin Sullivan and Kacie Carter
If you've been to Los Angeles recently, chances are, you've found yourself at Echo Park's Honey Hi for a daytime meal. We spent a sunny afternoon with co-owners and friends, Kacie Carter and Caitlin Sullivan, at the end of the Californian summer, as they prepared us an ode-to-summer salad full of bright market-fresh produce.
Honey Hi strikes the perfect balance of nourishing and desirable dishes. It's the place you can share a meal with your super health conscious friend or your dad who has zero interest in that of a "turmeric poached egg"
While Californian produce is unusually stunning year round, the summer season is exceptional. The duo sources Honey Hi's seasonal vegetables from the Hollywood Farmers Market where you'll find your classic staples to other unusual favourites like "bolting cilantro" - coriander once it's begun to go to seed. It has delicate, tender little leaves right before it flowers. A lot of people don't recognise it, or think that it's going bad- it's actually so much more tender, flavourful, and has hints of coriander seed that add beautiful complexity to whatever you're cooking." "This is the perfect way to celebrate the end of summer in California, before the subtle seasons make a turn towards fall to be replaced with kabocha squash, broccoli and cauliflower at the market. The peaches are at their most ripe and heirloom tomatoes are abundant. Consider it a middle eastern leaning, sweet twist on a caprese salad."
Heirloom tomato, Watermelon, Peach and Feta salad
1 ripe peach, pitted and sliced into wedges
1 ripe heirloom tomato, de-stemmed and sliced into wedges
1 small-medium watermelon, removed from rind and sliced into wedges
125gm feta cheese, sliced into triangles
Pit peach and slice into even sized wedges. Repeat with tomato and watermelon so the sizes and shapes are similar. Cut block of feta into slices the same width as your fruit, and then cut in a diagonal into a triangle.
Layer tomatoes, watermelon, peaches, and feta on a plate. Tuck mint and basil leaves in between the layers. Drizzle with olive oil, balsamic vinegar, and sprinkle with sumac, salt, and black pepper. Enjoy!