Watermelon salad with brine-ripened sheep´s milk cheese and mint
Ingredients for 4 persons
1 kg ripe watermelon
150 g sheep’s milk cheese ripened in brine
5 sprigs of mint
For the dressing:
1 tbsp Oyster sauce
1 small hot chili pepper
1 tbsp Olive oil
Halve the watermelon, remove rind, de-seed and cut into cubes.
Cut the brine-ripened sheep’s milk cheese into cubes. Roughly chop the mint. Place melon cubes, feta, and mint into a bowl and mix.
Mix a dash of oyster sauce, chopped chili pepper, lime juice, half a teaspoon of salt and a generous splash of olive oil in a glass and pour over the salad.
Preparation time: approx. 15 min.
Level of difficulty: easy
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