Melon Mozzarella Salad

Ingredients

• 100 g Sugar snap peas
• Salt
• 1 kg watermelon (whole, with rind)
• 1 head lettuce
• 150 g strawberries (or other berries)
• 1 bunch chives
• 8 stalks chervil
• 1 lemon
• 250 g mozzarella
• 1 tbsp honey
• Pepper
• 4 tbsp olive oil
• 4 slices whole‑grain toast

Instructions

1. 1.

   Clean the sugar snap peas, remove any strings if necessary, wash and cook in plenty of boiling salted water for 1–2 minutes until crisp‑tender.

2. 2.

   Rinse under running cold water for 30 seconds, drain well in a sieve, and cut diagonally in half.

3. 3.

   If needed, halve the watermelon, slice into wedges, peel, deseed, and roughly cube the flesh.

4. 4.

   Clean the lettuce, wash, dry by spinning, and tear into bite‑sized pieces.

5. 5.

   Gently wash strawberries in a bowl, pat dry, clean, and dice into small cubes.

6. 6.

   Wash and shake chives and chervil dry. Slice chives into fine ribbons, pluck chervil leaves.

7. 7.

   Halve the lemon and squeeze out the juice. Drain the mozzarella and cube it.

8. 8.

   Whisk lemon juice with honey, salt, pepper, and olive oil in a large bowl. Add strawberries and chives and let sit for 10 minutes.

9. 9.

   Meanwhile toast the bread and cut into roughly 5 mm cubes.

10. 10.

    Combine sugar snap peas, melon, mozzarella, chervil, and lettuce with the strawberries. Sprinkle bread cubes on top and serve immediately.