Melon-pepper salad with smoked almonds

Name: Melon-pepper salad with smoked almonds
Cook time: 30 min
Total time: 32 min
Yield: 4
Ingredients: 4 TABLESPOONS White wine vinegar; 7-10 Tbsp salt and pepper; 4 TABLESPOONS Oil; 1 TEASPOON medium hot mustard; 1 TABLESPOON liquid honey; 1 Onion; 1 red pepper; 400 g Tomatoes; 1 small reticulated melon (about 600 g); 100 g Smoked almonds (e.g. from Kluth); 200 g Feta; 1 collar flat leaf parsley

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
32 mins

Ingredients

Servings: 4

4 TABLESPOONS White wine vinegar
7-10 Tbsp salt and pepper
4 TABLESPOONS Oil
1 TEASPOON medium hot mustard
1 TABLESPOON liquid honey
1 Onion
1 red pepper
400 g Tomatoes
1 small reticulated melon (about 600 g)
100 g Smoked almonds (e.g. from Kluth)
200 g Feta
1 collar flat leaf parsley

Directions

1
Whisk white wine vinegar with salt and pepper, add oil, mustard and honey. Peel onion, dice finely and stir into the vinaigrette.
2
Clean, wash and chop the peppers. Wash and dice the tomatoes. Halve melon, scrape out seeds with a tablespoon. Cut the melon into slices, cut the flesh from the skin and dice finely.
3
Chop the almonds coarsely. Dice the cheese. Wash parsley and shake dry, pluck off the leaves and chop finely. Mix the prepared salad ingredients with the vinaigrette and serve.