1 ogen melon, seeds removed
1 head chicory
6 oz (175 g) cherry tomatoes
3 kiwi fruit, peeled, cut into segments
1 head chicory
6 oz (175 g) cherry tomatoes
3 kiwi fruit, peeled, cut into segments
Dressing:
finely grated rind of 1 lime
1 tbsp lime juice
1/2 teaspoon whole coriander seeds, crushed
5 fl oz (150 ml) soured cream
few drops Tabasco sauce
1 tbsp lime juice
1/2 teaspoon whole coriander seeds, crushed
5 fl oz (150 ml) soured cream
few drops Tabasco sauce
To garnish:
fresh chopped parsley
method
Cut the melon into balls using a vegetable baller or teaspoon (or cut into cubes), reserve juice.
Using a stainless steel knife, remove the central core and thinly slice the chicory.
Halve the cherry tomatoes. Arrange on individual serving plates with the kiwi fruit.
Mix all the dressing ingredients together with the melon juices and chill for 10 minutes, spoon a little on each salad and sprinkle with chopped parsley.
Serve as a starter.
Using a stainless steel knife, remove the central core and thinly slice the chicory.
Halve the cherry tomatoes. Arrange on individual serving plates with the kiwi fruit.
Mix all the dressing ingredients together with the melon juices and chill for 10 minutes, spoon a little on each salad and sprinkle with chopped parsley.
Serve as a starter.
serving amount
serves 4 - 6
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