This refreshing and zesty salad is perfect on a hot summer day – lovely with barbecued seafood.
Serves: 4–5
INGREDIENTS
150 grams fresh goat’s cheese
3 tablespoons full-fat greek yoghurt
juice of ½ lemon
3 tablespoons olive oil
¼ large watermelon, skin removed and cut into wedges
1 fennel, bulb thinly sliced horizontally and fronds set aside
1 green apple, thinly sliced
¼ red onion, thinly sliced
1 large handful fresh mint leaves
sea salt and freshly ground black pepper
METHOD
In a small bowl, mix together the goat’s cheese and yoghurt until smooth and combined.
Combine the lemon juice and olive oil in a large bowl. Add the watermelon, fennel, apple, red onion and half the mint leaves. Season and toss to combine.
Serve with spoonfuls of whipped goat’s cheese, remaining mint leaves and fennel fronds. Serves 4–5 as a side.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!