Citrus and melon salad with a creamy honey sauce
For 2 people (main course) or 4 people (starter)
- 1 yellow melon (you can also use a cavaillon or Charentais melon) of about 500 g
- 1 Orange
- 1 Grapefruit
- 150 g Feta cheese
- 2 teaspoons of Sumac*.
- 40 g Pine nuts
- 1/2 Lemon
- 1 Greek yoghurt
- 1 tablespoon of Augier honey (Acacia, Orange or Lemon tree)
- 2 tablespoons of olive oil
- Mint leaves
- salt and pepper
Peel the melon and cut it into pieces
Prepare the orange and grapefruit segments
Pat the feta cheese dry with a paper towel and crumble into small pieces. Stir in the sumac* until well mixed.
Toast the pine nuts in a pan
Grate the zest and squeeze the juice from the lemon.
Mix the yoghurt with the lemon juice and zest and the olive oil
Season with salt and pepper
Wash the mint and chop the leaves
In a serving dish:
Arrange the melon, orange, grapefruit and mint on plates. Sprinkle with sumac feta and pine nuts, then pour over the honey-yoghurt sauce.
To prolong the summer, you can serve this salad with a glass of chilled rosé and close your eyes to hear the sound of the waves or the song of the cicadas.
