#bettinerecipes
Green salad with goat cheese balls
Total time
15 minutes
Ingredients
for 2 persons| 150 g | green asparagus tips |
| 150 g | sugarsnaps |
| 1 | cucumber |
| 1 | Cantaloupe melon |
| 1 bunch | mint |
| 1 | lime |
| 1 tsp. | pink pepper |
| 2 tbsp | sesame oil |
| 100 g | Bettine Pearls |
| Salt and pepper to taste |
Preparation
-
- Cut off the ends of the green asparagus tips and clean the sugar snaps.
- Bring a pan with plenty of water to the boil and blanch the asparagus and sugarsnaps for 2 minutes until al dente. Drain and rinse immediately.
- Cut ribbons from the cucumber with a vegetable peeler.
- Halve the melon and remove the seeds. Use a melon scoop to scoop out small balls of melon. Collect three tablespoons of juice for the dressing.
- For the dressing, finely chop half the mint. Halve the lime and cut one half into wedges, squeeze the other half. Crush the pink pepper in a mortar.
- Mix the pink pepper, lime juice, melon juice and chopped mint with the sesame oil to make a dressing. Season to taste with salt and pepper.
- Divide the cucumber ribbons, sugar snaps, asparagus and melon balls between a large bowl.
- Sprinkle with mint leaves and the Bettine Pearls.
- Drizzle the salad with the dressing and serve with the remaining lime wedges.
Make this salad extra filling by adding couscous or quinoa.
