A sweet and crunchy salad and a one-bowl (and teacup) wonder. Keep the salad and dressing separate until just before serving. Then, when you’re ready to eat, spoon the dressing on top.
Serves: 3
=R1=
Servings
3
Prep time
Cook time
Recipe
Ingredients
- Dressing
- 1 tsp lemon juice
- 1 tsp lime juice
- Handful coriander leaves, chopped
- 130g sheep’s milk yoghurt
- Celtic sea salt & freshly ground black pepper, to taste
-
- 2 cups diced seedless watermelon
- 2 cups baby spinach leaves
- Small handful mint leaves, torn or roughly chopped
- 1 large celery stalk, thinly sliced
- ½ red onion, thinly sliced
- ½ cup crumbled goat’s cheese
Method
- Whisk all dressing ingredients together in small bowl.
- Combine salad ingredients in large bowl then divide between three wide-mouthed teacups, mugs or bowls. Spoon dressing on top and serve immediately.
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