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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.