From the fruit and vegetable garden

Ingredients for 5 servings:

• 400 g watermelon(s), seedless
• 400 g feta cheese
• 3 tbsp olive oil
• 1 mint sprig(s)
• some salt and pepper
• 1 cucumber(s)
• 1 bunch of radishes
• 300 g blueberries
• 70 g cashew nuts
• 2 mint sprigs
• 4 tbsp sunflower oil
• 4 tbsp white wine vinegar
• some fleur de sel
• some pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 27.10.2023

For the melon and feta salad, cut the watermelon flesh into small cubes. Also cut the feta into very small pieces; it’s okay if it crumbles a little! Finely chop the mint. Combine everything in a bowl, add the olive oil, and season the salad with salt and pepper. Stir well; the feta can also be crumbled a little. Let the salad sit in the refrigerator for about 2-3 hours. This allows the mint to infuse nicely. For the blueberry and cucumber salad, slice the cucumber lengthwise into strips using a vegetable peeler. Thinly slice the radishes. Mix the cucumber and radishes with the blueberries and cashews. Tear in the mint. Add the oil and vinegar and mix everything together. Season with fleur de sel and pepper. The second salad can also sit in the refrigerator for about 2-3 hours. Neele prepared this recipe as a starter in the show “The Perfect Dinner” – Day 5 from Bremen – on Friday, October 27, 2023.