Melon salad with feta cheese

Ingredients for 4 servings:

• 1 small watermelon(s), preferably without seeds
• 1 bunch arugula
• 2 cups of creamy natural shepherd’s cheese, approx. 175 g each
• 100 g walnut kernels, roughly chopped
• 4 tbsp raspberry vinegar
• 2 tbsp agave syrup
• salt and pepper
• 4 tbsp olive oil

Instructions

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

vegetarian and light

Cut the watermelon into eighths, remove the flesh from the rind, and cut into slices approximately 0.5–1 cm thick. Wash and dry the arugula, and trim the stems slightly. Halve the cheese and slice it. Layer the arugula, watermelon, and feta cheese slices on a large platter. Sprinkle with chopped walnuts. Mix together the raspberry vinegar, agave syrup, a little salt, and pepper, and stir in the olive oil. Drizzle everything with this. Tip: Use two different types of honeydew melon instead of watermelon. Sprinkle with chives and top with air-dried ham.