MELON & CUCUMBER Salad WITH GOAT’S CHEESE, PISTACHIOS & MINT

by eatwoo.com 26 November 2023, 10:26 1k Views

MELON & CUCUMBER WITH GOAT’S CHEESE, PISTACHIOS & MINT

Introduction:

Prepare your taste buds for a refreshing culinary symphony! In this blog post, we’re diving into the vibrant world of flavors with a sensational Melon & Cucumber Salad. Embellished with the creamy goodness of goat’s cheese, the crunch of pistachios, and the invigorating touch of mint, this salad is a celebration of freshness and creativity. Join us on a journey where sweet meets savory, and every bite is a melody of delight. Get ready to elevate your salad game with this exquisite combination that promises to tantalize your palate in every forkful.

MELON & CUCUMBER Salad WITH GOAT’S CHEESE, PISTACHIOS & MINT

This is such a fresh, lively spring salad, perfect for those first warmer evenings. Feta has long been a classic to pair with melon, but mix it up by going for a lovely crumbly goat’s cheese instead. This is also really easy to make – it’s all in the chopping and prep.

200g (7oz) watermelon, deseeded, cut into chunks
And 200g (7oz) cantaloupe/galia melon, deseeded, cut into chunks
200g (7oz) honeydew (canary) melon, deseeded, cut into chunks
1 large cucumber, peeled, deseeded, cut into chunks
2 tbsp mint leaves, roughly chopped
120g (4¼oz) goat’s cheese, crumbled
120g (4¼oz) prosciutto, torn into strips
50g (1¾oz/⅓ cup) pistachios, roughly chopped

FOR THE DRESSING

2 tbsp runny honey
1 lime, zest and juice
2 tbsp pistachio oil
sea salt and fresh pepper

TO SERVE

small handful of mint leaves

Put all the different types of melon and the cucumber into a large mixing bowl, along with the chopped mint. Give everything a gentle mix together.

Make the dressing in a small bowl. Start with the honey, lime zest and juice, and whisk until the honey has fully dissolved. Then add the oil, whisk again, and season to taste.

Pour half the dressing onto the melon and cucumber mix and toss together.

Tip the melon and cucumber into your serving bowl. Crumble over the goat’s cheese and wind the prosciutto strips in and around everything. Sprinkle with the pistachio nuts.

Garnish with some fresh mint leaves and drizzle over the rest of the dressing.