Juicy rock melons make for a refreshing salad, especially on a warm sunny day. Use the remaining half of the melon chopped into cereal or serve with a scoop of icecream for a refreshing dessert. This salad can be assembled in minutes just before serving.
ROCK MELON, GOAT'S CHEESE AND CHORIZO SALADServes 4
1 Tbsp oil1 chorizo sausage, chopped small½ rock melon, skin and seeds removed1 cos lettuce, leaves separated100g goat's cheese, sliced2 Tbsp grapeseed oil1 lemon, to squeezeLime or lemon wedges, to serveSalt and pepper, to taste
1. Heat the oil in a frying pan. Add the chorizo, stirring until crispy. Remove and set aside.
2. Cut the rock melon into small wedges. 3. Place the rock melon, cos leaves and sliced goat's cheese in a bowl and sprinkle over the chorizo.
4. Combine the oil with the juice of half a lemon. Drizzle over the top. Cut the remaining lemon into pieces for serving.
5. Season with salt and pepper.
