Starters & Light meals
Melon-and-goat’s cheese salad
4
Easy
Preparation: 15 minutes
“Nothing says ‘summer flavours’ quite like sweet melon complemented by the subtle flavour of soft goats’ cheese. This side is easy to assemble and delivers showstopping flavour, making it the perfect guest on a celebratory menu. It will pair well with seafood, adding extra freshness.”- Jacqueline Burgess
Wine/Spirit Pairing
Steenberg Sparkling Sauvignon Blanc
Ingredients
Method
- 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
Ingredients
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
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