Summary

Ingredients

• 4 small Pak Choi head
• 1 small honeydew melon (s), fully ripe
• 3 medium tomato (s)
• 1 small cucumber (s), green, slim, seedless
• 4 small shallot (s)
• 2 medium clove (s) garlic, fresh
• 30 g feta cheese
• 2 tablespoon dill, fresh or frozen
• 1 tablespoon salad herbs, Greek, mixed, dried
• 1 pinch (s) nutmeg, freshly grated
• 0.5 teaspoon ½ chili powder (chipotle)
• 1 teaspoon sugar, white
• 2 tablespoon red wine vinegar
• 3 tablespoon orange juice
• 1 tablespoon honey, light
• 6 tablespoon extra virgin olive oil
• 2 teaspoons salt or instant beef broth

To garnish:

• Dill, fresh
• Red peppers, cut into rings
• Flowers and leaves

Print Recipe Pin Recipe

Instructions

1. Wash the vegetables. Quarter the tomatoes lengthways, cut out the green and white stem and cut the tomato quarters into thirds. Quarter the cucumber lengthways and cut across into 5 mm thick slices. With Pak Choi, remove the leaves from the stalk and cut into small pieces. Cap the shallots at both ends, peel and halve lengthways and crossways. Press the garlic cloves. Cut out hemispheres from the honeydew melon with a ball spoon. Wash the fresh dill, shake dry, strip the leaves from top to bottom and cut into small pieces. Leave a few twigs for garnish.
2. Put all the prepared ingredients in a sufficiently large bowl, add the spices from dill to sugar and mix everything together. Add the ingredients from red wine vinegar to salt just before serving and mix in.
3. Spread the salad on the serving plates, garnish and serve with warm white bread.