Mixed salad with feta cheese and melon

Ingredients for 4 servings:

• 1 head of broccoli
• 1 head of baby romaine lettuce
• 120 g honeydew melon(s)
• 75 g bell pepper(s)
• 200 g tomatoes
• 120 g kohlrabi
• 120 g cucumber(s)
• 75 g radishes
• 120 g sheep’s cheese
• 1 bunch parsley, freshly chopped
• 1 bunch dill, freshly chopped
• Broccoli, only the stalk, cooked
• 4 cl vegetable stock (the cooking stock from the broccoli)
• 4 cl apple cider vinegar, naturally fermented, 5% acid
• 4 cl peanut oil
• 1 medium-sized lemon(s), juice, untreated
• 1 tbsp paprika paste, mild
• 1 tsp curry paste, red
• 1 tbsp mustard, medium hot
• 1 tbsp honey, spicy
• 2 pinches of white pepper, finely ground
• 1 pinch(s) cinnamon powder
• n. B. Salt

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

a very healthy, vitamin- and nutrient-rich salad

Wash the broccoli leaves, pat dry, remove the stems, then chop finely and set aside for the dressing. Cut the broccoli florets from the stalk. Peel the stalk and simmer it with the florets in a little salted water for about 10 minutes. Then plunge both into cold water with a ladle to stop the cooking process. Set the stock and broccoli stalk aside for the dressing. Wash the romaine lettuce, pat dry, and roughly chop it. Scoop out the melon flesh and dice it. Remove the core from the bell pepper and dice the flesh. Wash the radishes and tomatoes and also dice them. Peel the kohlrabi and cucumber and cut into sticks. First slice the feta cheese, then cut these into sticks. Place all the dressing ingredients in a blender, puree with an immersion blender until creamy, and season with salt. Refrigerate the dressing for about 30 minutes to allow the seasonings to infuse. Before serving, gently toss all salad ingredients (except the broccoli florets). Serve the broccoli and dressing on the plate.