Sam Mannering’s cucumber, melon and soft cheese salad recipe

Sam Mannering

Sam Mannering reckons it is time to give the melon a glow up.

I’m a bit of a watcher at the supermarket (I mean that in the nicest possible way). I tell myself that it’s part of the job, keeping an eye on what people are buying and not buying; what compels them to choose one bit of produce above another. It’s also curiosity. There are the usuals. Bananas, of course, chicken (why do people always go for breast – thigh is so much better), blah, blah blah. Rarely do I see people ever going for melons. Usually they’re shunned to the likes of hotel breakfast buffets and bland corporate catering, slices arranged in little fans (presumably, to invoke a sense of exotic luxury). Time to give the melon a glow up, methinks.

Over summer, which is their peak season (we grow them here, by the way), it’s worth having one in the fridge that you can tap into. They don’t have to be relegated to breakfast, either.

You can use any soft white cheese really – chevre, fromage blanc, that sort of thing. Clevedon Buffalo Co’s marinated soft cheese is astoundingly delicious (go out of your way to find it, trust me, it’s that good).

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Cucumber, melon, mint and soft cheese salad

PREP TIME: 10 minutes

COOK TIME: Zilch

SERVES: 4 as a side

Half a cucumber

¼ of a honeydew melon

About 150g soft fresh cheese (see note)

Handful of mint leaves, roughly torn

2 tbsp roasted hazelnuts, roughly chopped

½ lemon

Good olive oil, for dressing

METHOD:

Using a hand peeler, peel the cucumber into long, thin ribbons.

Using a sharp knife, remove the skin from the outside of the melon. Using the peeler, carefully peel long ribbons of melon, just as you did with the cucumber.

Spread the cheese out on a serving dish. Arrange the cucumber and melon over the top.

Scatter the mint and the…

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