Charred Courgette, Melon & Soft Goat's Cheese Salad Recipe

Ingredients

1 red onion
1 lemon
2 courgettes
½ cantaloupe melon
1 chilli
A handful of mint
400g tin of butter beans
1 tsp wholegrain mustard
40g honey
100g soft goat's cheese

Prep: 15 mins | Cook: 15 mins

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Method

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 griddle pan or a frying pan till smoking hot. Griddle the courgettes in batches for about 3-4 mins per side, being careful not to crowd the pan. When the courgettes are lightly charred on each side, remove from the heat. Add the courgettes to the salad bowl.

3. Halve the melon. Scoop the seeds out of one half and chop it into slices. Chop each slice into bite-sized chunks, carefully removing the skin. Slice the chilli in half lengthways and scoop out the seeds and pith if you prefer less heat. Finely slice the chilli.

4. Pick the mint leaves off their woody stalks and finely slice them. Drain and rinse the butter beans. Add the melon, chilli, mint leaves and butter beans to the pickled red onion.

5. To make the dressing, add the mustard, the juice from the remaining lemon half, 1 tbsp olive oil and a pinch of salt and pepper to a small bowl. Whisk together till combined.

6. Pour the dressing over the salad and lightly toss to mix. Divide the salad between 2 plates. Dot over the goat’s cheese and serve.