- 1 red onion
- 1 lemon
- 2 courgettes
- 1 chilli
- A handful of mint
- 400g tin of butter beans
- 40g honey
- 1 tsp Dijon Mustard
- 1 cantaloupe melon
- 150g Greek Manouri sheep & goat's cheese
- 1 tbsp olive oil
- Seas salt + black pepper
- 1.
Trim, peel and finely slice the onion. Pop it in the base of a large salad bowl. Squeeze over the juice from half the lemon. Season with a pinch of salt. Scrunch together with your hands for 1 min. Set aside to lightly pickle.
- 2.
Trim the courgettes and slice into long strips – roughly 1cm thick. Toss the courgettes with 1 tbsp olive oil and a pinch of salt. Heat a ridged grill pan till smoking hot. Griddle the courgettes in batches, about 3-4 mins per side – careful not to crowd the pan. When the courgettes are lightly charred on each side, remove from the heat. No ridged pan? A regular frying pan will work too.
- 3.
Halve the melon. Scoop out the seeds and chop it into slices. Chop each slice into bite-sized chunks, carefully removing the skin. Slice the chilli in half lengthways, scoop out the seeds and pith for less heat. Finely slice. Pick the mint leaves off their woody stalks and roughly chop. Drain and rinse the butter beans. Add these to the pickled onion.
- 4.
To make the dressing, add the Dijon mustard and honey to a small bowl. Squeeze in the juice from the remaining half lemon add 1 tbsp olive oil and a pinch of salt and pepper. Whisk together till silky and combined.
- 5.
Pour the dressing over the salad and lightly toss together. Divide the salad between 2 plates. Crumble over the Manouri to serve.
