WATERMELON, GOATS CHEESE AND TOASTED CINNAMON WALNUT SALAD

What on earth has happened to Mr.Sun?! Maybe if we pretend it’s still Summer with this delicious¬†watermelon, goat’s cheese and toasted cinnamon walnut salad with a citrus dressing the sun will come back?!

I actually created this recipe a few weeks ago, while looking for a hydrating and light lunch in the middle of the heat-wave and found some leftover watermelon in my fridge and have since had it probably every other day. It’s a delicious combination of different flavours and textures to keep the mouth (and belly) happy.

Finely sliced crunchy radish and cucumber are paired with juicy watermelon as the base of the salad, topped with creamy goats cheese and warm toasted walnuts before being finished with fresh basil levels and a citrus dressing to perfectly marry all the flavours together.

This recipe does take a little while to put all the components together but can still be created in under 10 minutes – and I can promise you it is 100% worth it.

WATERMELON, GOATS CHEESE AND TOASTED CINNAMON WALNUT SALAD WITH A CITRUS DRESSING
Makes: 2 portions
Time to Make: Under 10 minutes

Ingredients:
1/2 Cucumber
15 Radishes
1/4 Watermelon
4tbsp Goats Cheese
50g Walnuts
Cinnamon

Dressing:
Juice and Zest of 1 Orange
2tbsp Agave Nectar
1tsp of Soy Sauce
1tsp Coconut Sugar
1tsp Apple Cider Vinegar
4 Mint leaves – finally chopped

Method:
Mix all your dressing ingredients together in a bowl until combined. Taste and season.

Finely slice your cucumber and radish using a mandoline or the long (parmesan) side of a box grater.

Slice your watermelon into bite-sized chunks.

Divide and place your cucumber and radish onto two plates.

Divide and add your watermelon.

Divide and add your goat’s cheese.

Heat your walnuts in a dry pan over a medium/low heat with a generous sprinkle of cinnamon and toast for 2/3 minutes to allow the natural walnut oils to appear and coat the walnuts and help the cinnamon to stick.

Add to your plate and then take the dressing and drizzle across both plates.

Finish with fresh mint leaves and enjoy.

 

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