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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.