Melon and cheese salad

Ingredients for 6 servings:

• 1 head of iceberg lettuce, approx. 500 g
• 1 bunch of basil
• 1 bunch of mint
• 250 g mini mozzarella or feta or half of each
• ½ watermelon(s), approx. 1.5 kg
• 5 tbsp balsamic vinegar, lighter
• 1 tsp honey
• salt and pepper
• 100 ml olive oil
• 60 g snacks (sesame fish)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and trim the iceberg lettuce, spin dry, and cut into coarse strips. Rinse the basil and mint, shake dry, and pluck the leaves from the stems. Drain the mini mozzarella balls and/or feta cheese, pat dry, and dice. Deseed the watermelon. Cut the flesh from the rind into approximately 1.5 cm thick slices. Dice the flesh, cut out small hearts from the slices using a heart-shaped cutter, or cut out small balls using a ball-shaped cutter. For the vinaigrette, mix the balsamic vinegar with the honey, salt, and pepper, then whisk in the olive oil. In a large salad bowl, combine the iceberg lettuce strips, basil and mint leaves, mozzarella balls or feta cubes, and the watermelon pieces. Then carefully mix in the vinaigrette and sprinkle the sesame fish on top.