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Rockmelon salad with tomato, cucumber and goat's cheese

Name: Rockmelon salad with tomato, cucumber and goat's cheese
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: /french
Ingredients: 1/2 ripe rockmelon; 1/2 telegraph cucumber, peeled, sliced on the diagonal; 1 large vine-ripened tomato, peeled, sliced; 100g fresh crumbly goat’s cheese; 1 tbs mint leaves, torn if large; 1/4 cup (60ml) olive oil; 1 tbs red wine vinegar; Pinch of caster sugar

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Rockmelon salad with tomato, cucumber and goat's cheese

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This salad by Rick Stein is inspired by a day spent with a family on their melon farm in Quercy, France.

1/2 ripe rockmelon
1/2 telegraph cucumber, peeled, sliced on the diagonal
1 large vine-ripened tomato, peeled, sliced
100g fresh crumbly goat’s cheese
1 tbs mint leaves, torn if large

Dressing

1/4 cup (60ml) olive oil
1 tbs red wine vinegar
Pinch of caster sugar

Method

1.

For the dressing, whisk the olive oil, vinegar and caster sugar in a bowl together with some sea salt and pepper to taste. Set aside.
2.

Cut the rockmelon into 4 wedges, then scoop out the seeds with a spoon and discard. Cut the flesh neatly away from the skin of each wedge in one piece, then cut each wedge into thin slices.
3.

Arrange the sliced rockmelon, cucumber and tomato on a large serving plate. Crumble the fresh goat’s cheese over the top of the salad and drizzle with the dressing. Sprinkle with the mint leaves, season with freshly ground black pepper and serve immediately.