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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!