My grand-daughter was staying with us during her half-term holiday when her mummy, Juicy Health, sent me this recipe. Strangely enough, I had a huge slice of watermelon in the fridge so I set about making these delicious salad “nibbles”.
Needless-to-say, my little grand-daughter loved them (without the vinegar) and I served them up as an appetizer whilst cooking our evening meal. They would also make a delicious accompaniment to many dishes.
2 cups rocket
2 tablespoons fresh mint. Chopped
2 teaspoons olive oil
1 teaspoon fresh lemon juice
Pinch of salt and pepper
¼ cup crumbled goats cheese
1 teaspoon balsamic vinegar
½ cup candied walnuts
Candy some walnuts with maple syrup – see recipe here.
Cut the watermelon into about ¾” thick slices. Alternatively, cut them into rounds with a biscuit cutter.
Mix the rocket with the mint, olive oil, lemon juice, salt and pepper.
Arrange the watermelon on a plate and top each with a small amount of rocket and top with goat’s cheese and some walnuts.
Drizzle balsamic vinegar over the tops.
The delicious sweetness of the melon, peppery rocket, mint and rich goats cheese topped with divine candied walnuts made the most sumptuous “nibbles”. Alternatively, the melon could be balled, or diced and everything mixed in a bowl to serve.
Adapted from Danielle Walker’s Against all Grain recipe.
NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.