A small melon-courgette salad

It’s melon season. This freshness is going to be the delight of your summer lunches!

Preparation: 10 to 20 minutes.

Cooking: Raw.

The preparation:

- Cut the melon in two and remove the seeds with a spoon. Make melon marbles with a round spoon. Set aside in a fresh place.

- Rinse and dry the cherry tomatoes while removing the stem. Cut in half.

- Wash the courgette and cut into cubes.

- Rinse the mint leaves and chisel finely.

- In a large salad bowl, place the quinoa. Add the tomatoes, the cubes of courgette and the melon balls. Sprinkle with chiseled mint. Mix all the ingredients.

- Season the salad with half a lemon juice and a dash of du olive oil. Salt and pepper according to taste.

We like: another option. Add a few cubes of féta for a creamy touch.

 

Also discover the panna cotta of melon and the roasted peaches salad.

Recipe: AnneCé Bretin - SIPMM melon

Photo : ©UE/SIPMM melon/Amélie Roche

Elodie Rouge

Ingredients:

For 4 persons:

1 melon from our regions (large size)

500 g of cold cooked quinoa

8 cherry tomatoes

1 courgette

8 leaves of fresh mint

Others suggestions

The week of Do It

Latest news

Most read