|
Marinated Edam Salad
Veg CD MC 10mins plus cooling
Serves 4 Cold Vegetarian
Fruit Herbs Main Course Gluten Wheat Free
Eggless
Recipe developed
by chef Lesley Waters, a healthy snack that makes a great packed lunch for
school or the office. Slices of Edam are marinated with black pepper, olive oil,
orange juice, fresh basil and tossed with chunks of your favourite melon such as
cantaloupe, watermelon or honeydew.
|
©
Howard Shooter
|
Ingredients
115g/4oz Edam cheese (sliced)
1 large red and orange pepper, halved,
deseeded and each cut into 8
1 small cantaloupe melon, halved, deseeded, skinned and sliced
2tbsp extra virgin olive oil
1 small orange, juice only
3tbsp fresh basil, torn or shredded
|
Instructions
1. Cut the Edam cheese into thin strips.
2. Preheat the oven to 200C, 400F, Gas 6. Place the peppers in a roasting tin
and drizzle with a little olive oil. Roast for 20 minutes or until lightly
charred then, set aside to cool.
3. Toss the Edam, melon, cooled peppers, torn basil, remaining oil and squeeze
of orange juice together and season with a good grinding of black pepper.
Lesley’s Tips
• Make it child friendly! Simply skewer chunks of Edam, melon, cucumber and
raw red pepper onto cocktail sticks and serve as delicious mini kebabs with
wholemeal pitta breads.
• For healthy garlic toasts simply griddle or toast slices of thick rustic
bread. Rub each side with a peeled garlic clove and serve with salad.
Serving Suggestions :
|
Accompaniments |
Garlic toasts, warm flat
breads, oatcakes or your favourite crackers. |
|
Dessert |
Ice Cream of Choice |
Summer Recipes | What's
in Season |
Growing Herbs & Vegetables
|
