Summary

Ingredients

• 2 cucumber (s) (total approx. 600 g)
• 1.2 kg watermelon (s)
• 100 g natural yourt
• 1 tablespoon grape seed oil
• 1 tablespoon acacia honey
• 70 g walnuts, peeled
• 10 mint leaves (Swiss spearmint, freshly plucked), small ones
• 0.5 ½ lemon (s), the grated zest and the juice from it
• salt
• 0.5 ½ lime (s), the grated zest and the juice from it
• Black pepper (Tellicherry) from the mill
• 1 pinch (s) cayenne pepper

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Instructions

1. Peel, halve, core the cucumber and cut into pieces. Remove the peel and seeds from the melon and cut into pieces. Wash and chop the mint, then add to the melon and cucumber.
2. Mix yogurt with lemon juice, lemon peel, lime juice, lime peel, grapeseed oil, acacia honey, salt, pepper and cayenne pepper to a marinade and pour over the salad.
3. Briefly toast walnuts in a pan without fat - but do not let them take any color. Take out again and roughly chop. Sprinkle over the salad and serve.