Chicorre-Feta-Salat

Ingredients

• 2 chicory
• 80 g unsalted cashews
• 400 g melon flesh (e.g., watermelon, cantaloupe)
• 200 g papaya flesh
• 125 g feta
• 2 Spring Onions
• 2 EL lemon juice
• 1 TL liquid honey
• 2 EL roughly chopped mint
• 2 untreated limes (cut into wedges)

Instructions

1. 1.

   Separate the individual leaves from the chicory, cut out the stem, wash and pat dry.

2. 2.

   Lay a plate with the leaves spread out.

3. 3.

   Roast the nuts in a hot pan without oil until golden yellow, remove and let cool.

4. 4.

   Cut the fruit into bite-sized pieces.

5. 5.

   Crumble the feta.

6. 6.

   Rinse the spring onions, trim and slice into thin rings. Mix lemon juice with honey.

7. 7.

   Distribute the fruit over the chicory leaves, drizzle with the lemon-honey mixture, sprinkle with nuts, spring onions, mint, and feta, and garnish with lime wedges. Serve.