Matie salad with honeydew melon

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4 4
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 200 g Red beets (cooked, vacuum packed)
  • 4 Spring onions
  • 1 Organic Lemon
  • 400 g Matt fillet
  • 200 g Whole milk yoghurt
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 0,5 Honeydew melon (approx. 750 g)
  • 80 g Arugula

Directions

  1. 1

    Cut red beets into strips. Clean and wash spring onions and cut into fine rings. Wash lemon hot, dry and grate half the peel. Halve the fruit and squeeze the juice from 1 half.

  2. 2

    Rinse the maties, dab dry and cut into pieces. Mix yoghurt, beetroot, spring onions, lemon peel and maties. Season to taste with some lemon juice, salt and pepper. Cover and put in a cool place.

  3. 3

    Remove the seeds from the melon and cut out the flesh with a ball cutter. Sort, wash, shake dry and possibly cut into smaller pieces. Arrange matie salad, melon balls and rocket on plates. Sprinkle with pepper.

Nutrition Facts

KCAL
430 kcal
CARBS
27 g
FATS
25 g
PROTEINS
21 g