This refreshing Melon Salad with Sheep’s Cheese tastes sooo good: It extends that summer feeling for as long as there are melons to buy. It’s a new taste experience that will have your guests convinced. Of this melon salad there won’t be any leftovers.

Recipe:

Shopping List for 4 portions

1 Honeydew melon
1 3/5 cups sheep’s cheese (can substitute with feta, if you can’t find sheep’s cheese)
2 tbs. mix of pumpkin seeds, sunflower seeds and pine nuts
1 lemon
2 tbs. Olive oil
1 pinch pepper
1 pinch salt

Preparation Time: approx. 15 minutes

Directions for the Melon Salad with Sheep’s Cheese:

In a non-stick pan, set on high heat, roast the pumpkin seeds, sunflower seeds and pine nuts. Stay close by to make sure they don’t burn.

While roasting the nuts, begin peeling the melon. It’s easiest if you cut the rind off while the melon is still whole, rather than slicing the melon and then trying to cut the rind off of it. Cut into quarters and remove the seeds. Finally, chop into cubes.

For the dressing: Put the olive oil in a small bowl. Cut the lemon in half and squeeze the lemon juice into the olive oil. Season with salt and pepper and your dressing is done!

Chop the sheep’s cheese into small pieces.

Put the melon into your serving bowl followed by the cheese. Pour your dressing mainly over the cheese and add the nuts, then mix together.

And just like that, you have a super tasty and summery salad ready. So… get ready, set, cook!