When the sun breaks finally through the clouds your senses feel like renewed, the dust is washed off and all the greens look brighter. This is a nice way to experience that feeling of freshness on your plate
The concept of this dish is easy, a filled half melon, but what a beautiful sight it is. Any sweet melon of choice, only no water melon this time, cut in half, preferably with a “toothed”-rim.
Scoop out the melon if possible with a cutter for small balls, a so called Parisian or baller cutter. For the filling choose a savoury part, like chicken backed with herbs/garlic.
Or use on one of your non-meat-days a combination of Gouda- and goats-cheese. Then for the greens, spinach wetted with lime jus, and/or zucchini cubes backed in olive oil with herb-the-provence, or what is still in your fridge !
Mix some lettuce with all the ingredients in a bowl and fill your melon halfs. A little sauce on top made of yoghurt-pepper-currypowder and you are ready to go.
Ingredients based on two persons
1 Sweet melon of your choice
250 grams chicken thighs in combination with bacon, or a combination of soft goat cheese with a firmer cheese.
Letucce, spinach or a combination of your liking
For the sauce:
or as in this case a cocktail-sauce, yoghurt-ketchup-sherry-pepper-salt-gingersirup
For extra crunch, bake some chopped bread-cubes in garlic and olive oil
Practice your cutting so you end up with same-sized pieces.
Have a nice summertime.
based on a recipe found in an Albert Heijn publication