Marinated Edam Salad
Servings 4
Ingredients
- 115 g Dutch Edam wedge sliced
- 1 large red and orange pepper halved, deseeded and each cut into 8
- 1 small cantaloupe melon halved, deseeded, skinned and sliced
- 2 tbsp extra virgin olive oil
- 1 small orange juice only
- 3 tbsp fresh basil torn or shredded
Instructions
- Cut the Edam cheese into thin strips.
- Pre-heat the oven to 200C, 400F, Gas 6. Place the peppers in a roasting tin and drizzle with a little olive oil. Roast for 20 minutes or until lightly charred then, set aside to cool.
- Toss the Edam, melon, cooled peppers, torn basil, remaining oil and squeeze of orange juice together and season with a good grinding of black pepper.
- Serve the salad with garlic toasts, warm flat breads, oatcakes or your favourite crackers.
Notes
Tips: Make it child friendly! Simply skewer chunks of Edam, melon, cucumber and raw red pepper onto cocktail sticks and serve as delicious mini kebabs with wholemeal pitta breads.
For healthy garlic toasts simply griddle or toast slices of thick rustic bread. Rub each side with a peeled garlic clove and serve with salad.
For healthy garlic toasts simply griddle or toast slices of thick rustic bread. Rub each side with a peeled garlic clove and serve with salad.