Melon and Cucumber Salad
Like the Melon and Mint Salad, this is good as an accompaniment or as a starter. Just serve it chilled in small coupé bowls, or stemmed glasses. Loosely knot some of the cucumber skin and garnish each serving with a knot.
Ingredients:
- 2 small yellow melons (spanspek)
- 1 cucumber, peeled
- 250 g seedless red grapes, stalked, washed
Ingredients: Dressing:
- 75 ml port
- 60 – 90 ml fresh lemon juice
- 30 ml honey
- salt & freshly ground pepper to taste
Preparation:
- Cut the melons in half, remove the pips, and using a melon baller, scoop out the flesh from all the melon halves into a large bowl. Discard the melon shells.
- Cut the cucumber lengthwise in half. Scoop out all the seeds, using the melon baller or a teaspoon.
- Cut each half lengthwise into 3 strips, then across into chunks. Aim to make all the ingredients more or less the same size.
- Combine the melon balls, cucumber chunks and grapes in a bowl. Pour over the dressing.
- Chill for at least an hour, then taste and adjust seasoning before serving chilled.
Serves 6.
