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1) For the dressing, whisk the lemon juice, mint, sugar, olive oil and mustard together.
2) Arrange the melon, Lancashire cheese and red cabbage on a large plate with the rocket.
3) Just before serving pour over the dressing.
To serve the stylish way: Garnish with a sprinkling of black sesame seeds.
cook: Starter / salad
Chevingtons Lancashire cheese, Watermelon and Red Cabbage Salad
You can never have too many recipes for salads especially in the summer when a light meal that requires very little cooking on a hot sticky evening is most welcome. This salad is a refreshing colourful starter or low calorie lunch is best served straight from the fridge. The Chevingtons Lancashire Cheese blends very well with this combination of ingredients.
Watermelons are 92% water and 8% sugar. Every part is edible ~ including the seeds and rind. Watermelons are actually vegetables of the pumpkin, cucumber and squash family. They come in a range of sizes, colours and shapes. Recent advances in science have produced the wonderful seedless varieties.
In Japan, square watermelons were created by growing them in a glass box. This experiment made stacking and storing the product much easier but the cost proved prohibitive.
Preparation Time: 20 minutes
Cooking Time: 2 minutes
Serves: 4 people
500g water melon – de seeded and diced
150g Lancashire cheese – roughly chopped
50g fresh rocket
200g red cabbage – finely shredded
2 tablespoons fresh mint – finely chopped
1 tablespoon lemon juice
1 teaspoon sugar
4 tablespoons olive oil
1 teaspoon mustard – any variety
Salt and freshly ground black pepper – to taste (or use crushed red peppercorns)
Garnish: 2 tablespoons black sesame seeds