With this heat wave, we are looking for freshness in our dishes.
This is an original and tasty watermelon salad. I suggest a chicken version with a vegetarian option.
Preparation time: 10 minutes | Cooking time: 20 minutes | Ready in 30 minutes
For about 4 people.
- 1/4 of a small watermelon
- 225ml balsamic vinegar
- 2 chicken breasts / Vegan Option: flavoured tofu (thyme, tomatoes…)
- 150-200g young baby of spinach
- 60g fresh sheep’s cheese
- 35g finely chopped almonds
- 1 tablespoon olive oil
- herbes de Provence
1/ Pour the balsamic vinegar into a small saucepan and bring it to boil.
2/ Lower the cooking temperature and simmer for 15-20 minutes, until the mixture becomes syrupy.
3/ Cut the chicken breasts into pieces. Cook them in a frying pan with olive oil and Provence herbs and stop cooking as soon as they are golden. Let it cool down.
4/ Cut the watermelon and fresh sheep’s milk cheese into cubes.
5/ In a bowl, put the spinach leaves, watermelon and cheese pieces, chicken.
6/ Pour the balsamic sauce and sprinkle with almond pieces.
Tip: If you don’t have time to cook the sauce, a simple balsamic vinaigrette will be perfect.
You can download the recipe here!