Minty summer rice salad
A veggie treat, on the table in 20 minutes
Salad of melon & tomatoes with mint & elderflower dressing
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 8
Skip to ingredients
- 400g tomatoesin a mixture of colours and sizes, if possible
- ½ Charentais or cantaloupe melon
- ½ Galia melon
- 200g tub cubed watermelon
For the dressing
- 1½ tbsp white wine vinegar
- 2 tbsp groundnut oil
- 4 tbsp olive oil
- 1 small bunch of mintleaves picked
- ¼ tsp Dijon mustard
- ½ tsp caster sugar
- 1 tbsp elderflower cordial
- 4 tbsp double cream
Nutrition: Per serving
- kcal205
- fat17g
- saturates6g
- carbs12g
- sugars12g
- fibre1g
- protein1g
- salt0.1g
Method
step 1
To make the dressing, put the vinegar, oils, half the mint, the mustard, sugar and cordial in a blender, then season and blitz to combine. Add the cream and check the seasoning – this is a sweet-sour dressing, so you need to get the balance right. You might want to make it a bit milder by adding a little more cream.
step 2
Halve the smaller tomatoes and cut any larger ones into wedges. Put in a shallow serving bowl.
step 3
Remove the seeds from the Charentais or cantaloupe and Galia melons, cut into wedges, peel and cut the flesh into chunks. Add to the bowl with the tomatoes, along with the watermelon. Drizzle over some of the dressing (you may not need all of it), scatter over the remaining mint leaves and serve.
