Inspired by a recipe on pinchandswirl.com
Serves 6 as a large side salad
Ingredients:
- For the dressing:
- 2 Tbsp lemon juice
- 2 Tbsp white wine vinegar
- 1/2 cup mint leaves, washed
- 2 jalapenos, ribs and seeds removed and then diced (use 1 jalapeno if you want it mild)
- 1/2 red onion, diced
- 3/4 cup extra virgin olive oil
- Pinch salt & pepper
- 1/2 cup raw almonds
- 1 Tbsp ghee/butter or coconut oil
- 1 medium watermelon, around 6 lbs, washed, peeled and cubed
- Around 6-8 oz fresh arugula leaves, washed and dried
- Around 4 oz crumbled goat cheese
Method:
- Make the dressing ahead as this will store well: Blend all ingredients except olive oil, salt and pepper together in a blender. Slowly incorporate the olive oil and emulsify. Add salt and pepper to taste
- Blanch the almonds and roast: Soak the almonds in boiling hot water for 30 mins covered, until the skin slips off easily. Dry on a kitchen towel. Heat some ghee (use butter if you don't have ghee) or coconut oil if you are vegan in a pan. Add the skinned almonds when the liquid is hot and roast in low heat until golden
- Combine the cubed melon, arugula, goat cheese in a bowl
- Just before serving drizzle the jalapeno dressing and sprinkle the almonds on top