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Here, the classic starter of melon and prosciutto is transformed into a tempting salad with the addition of fetta cheese, cherry tomatoes, cucumber and oranges. Serve four people for lunch, with warm ciabatta bread to mop up the juices, or as a starter for six people.
As an alternative to honeydew melon, try rockmelon or a wedge of watermelon. * Melon and pineapple salad with cottage cheese Mix the melon, tomato and cucumber with ½ pineapple, peeled, cored and chopped, and 3 shallots, thinly sliced. Make a zesty lime dressing by mixing ½ tsp grated lime zest and 2 tbsp lime juice with 2 tbsp canola oil and 1 tsp honey. Season to taste. Stir the dressing into the melon mixture and pile onto four plates. Spoon ⅓ cup (75 g) plain cottage cheese on top of each salad and scatter with ⅓ cup (50 g) roasted, chopped macadamia nuts. Garnish generously with small sprigs of watercress.
Although fetta cheese is high in fat and salt, it is an excellent source of calcium and, because it has a strong flavour, a little goes a long way. Calcium in dairy products is much more easily absorbed by the body than calcium from other foods. Since the fetta and prosciutto provide a salty flavour, keep the sodium in this recipe low by avoiding seasoning with extra salt. * Eating foods that have a high water content, such as melon and cucumber, is an easy way to increase your fluid intake.
GI estimate medium.