Salad with watermelon, tomatoes and sheep cheese

6 servings

15 minutes

The chef of the Touché restaurant shared the recipe with us.

Energy value per serving

• Calories: 325.4
• Proteins: 9.1g
• Fats: 15.4g
• Carbohydrates: 38.4g

Ingredients

• Honey: 65 g
• Soy sauce: 5 ml
• Vegetable oil: 25 ml
• White wine vinegar: 15 ml
• Balsamic vinegar: 5 ml
• Tomatoes: 420 g
• Yellow tomatoes: 420 g
• Watermelon: 420 g
• Radish: 60 g
• Red onion: 60 g
• Avocado: 60 g
• Kishmish: 60 g
• Red Quinoa: 90 g
• Parsley: 20 g
• Sheep cheese: 180 g
• Salt: to taste

Cooking steps

1. Whisk together honey, soy sauce, vegetable oil, white wine vinegar, and balsamic vinegar.

   Required ingredients:

   • Honey: 65 g
   • Soy sauce: 5 ml
   • Vegetable oil: 25 ml
   • White wine vinegar: 15 ml
   • Balsamic vinegar: 5 ml

2. Cook quinoa until ready, according to the instructions on the package.

   Required ingredients:

   • Red Quinoa: 90 g

3. Chop tomatoes and watermelon into large pieces, removing the seeds; slice the onion into feathers, radish into rings, dice the avocado into small cubes, and finely chop the parsley.

   Required ingredients:

   • Tomatoes: 420 g
   • Yellow tomatoes: 420 g
   • Watermelon: 420 g
   • Red onion: 60 g
   • Radish: 60 g
   • Avocado: 60 g
   • Parsley: 20 g

4. Mix all prepared vegetables and fruits, arrange them on plates, dress with honey sauce, and garnish with thin slices of sheep cheese.

   Required ingredients:

   • Kishmish: 60 g
   • Sheep cheese: 180 g
   • Salt:  to taste