Summer Salad with Melon and TischleinDeckDich
Ingredients for 4 servings
| 2 | salad hearts |
| ½ | small watermelon |
| 160 g | TischleinDeckDich |
| Approx. 500 ml | water or vegetable stock |
| 1 – 2 tbsps | herb cream cheese |
| 150 g | feta cheese |
| 100 g | mixed olives |
| 50 g | mixed seeds |
| For the dressing | |
| 4 tbsps | olive oil |
| 1 tbsp | mustard |
| 1 tbsp | honey |
| juice of one lemon | |
| herb salt | |
| pepper | |
Preparation
Cut off the stalk of the lettuce hearts. Wash the individual leaves and shake dry. Cut the watermelon and feta cheese into bite-sized cubes. Slice the olives into fine rings. Roast the seeds without oil in a frying pan over a medium heat.
Pour 500 ml of hot water or vegetable stock over the TischleinDeckDich and allow to swell briefly. Stir in the cream cheese and season with herb salt and pepper.
Put all the ingredients for the dressing in a small bowl and whisk. Season with salt and pepper.
Arrange the salad, TischleinDeckDich and the remaining ingredients on 4 plates and drizzle with the dressing. Sprinkle the roasted seeds over the salad. Season again with salt and pepper to taste.
A refreshingly light salad, ideal for hot summer days.