Cheese recipes
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Melon-and-goat’s cheese salad
4
Easy
Preparation: 15 minutes
Ingredients
- 10 g edible flowers, roughly chopped
- 5 g dill, roughly chopped
- 2 x 100 g logs chevin goat’s cheese
- ½ sweet melon, sliced into wedges
- ½ winter melon, sliced into wedges
- pea shoots, to garnish For the vinaigrette, mix:
- 1 T Dijon mustard
- 2 T lemon juice
- 4 T extra virgin olive oil
- 2 sprigs fresh tarragon, roughly chopped
- sea salt and freshly ground black pepper, to taste
Method
1. Mix the edible flowers and dill on a large plate. Gently roll the goat’s cheese in the flower-and-dill mixture.
2. Place the melon wedges and goat’s cheese on a platter. Pour over the vinaigrette just before serving and garnish with the pea shoots.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau