Goat’s cheese and watermelon salad
Juicy watermelon makes the perfect partner to tangy goat’s cheese in this easy-to-assemble pasta salad. Flavour and texture are provided by crunchy Belgian endive, peppery arugula and toasted pine nuts, which combine to give a Mediterranean flair.
| Servings | Prep Time | Cook Time |
| 4servings | 25minutes | 15minutes |
| Servings | Prep Time |
| 4servings | 25minutes |
| Cook Time |
| 15minutes |
Ingredients
- 200 g penne preferably whole wheat
- 125 g goat's cheese firm
- 1/2 small watermelon peeled, cubed and deseeded
- 100 g arugula
- 1/4 cup pine nuts toasted
- 2 small heads Belgian endive
- 4 slices prosciutto trimmed of all excess fat and cut into strips
- Mint Dressing
- 2 1/2 tbsp mild olive oil
- 1 tbsp lime juice
- 1 tbsp balsamic vinegar
- 1 tbsp fresh mint chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Cook the pasta in boiling water for 11-13 minutes or according to the package instructions. Drain and rinse under cold running water, then drain thoroughly and set aside to cool.
- Put all the ingredients for the dressing in a screw-top jar and shake together well. Season to taste with freshly ground black pepper. Both the cheese and prosciutto are quite salty, so no extra salt should be needed.
- Crumble the cheese into the cooled pasta and add the watermelon. Pour the dressing over and lightly toss together, then add the arugula and pine nuts.
- Separate the Belgian endive into individual leaves and arrange on a serving platter or shallow salad bowl. Arrange the salad on top and scatter with the prosciutto.
Recipe Notes
Variations: Feta cheese may be used instead of goat's cheese. Reduce the salt content slightly by soaking in a bowl of cold water for 2-3 minutes, then draining. Crumble or cut into small cubes. Instead of the watermelon, try cubed honeydew melon or diced ripe mango. Add the squeezed juice of 2 tablespoons freshly grated ginger to the dressing.
Each serving: 20.5 g protein, 25.5 g fat of which 6.5 g saturates, 42 g carbohydrate, 11.5 g fibre, 501 Calories
