Watermelon and goat’s cheese salad Shavuot vegetarian

Sweet juicy melon perfectly paired with salty goat's cheese

  • place PRE 20 minutes
  • place COOK 5 minutes
  • place SERVES 4
  • printicon

In Israel I would make this with prickly pear — which is very common there, though slightly harder to come by in the UK!. It’s one of the staple dishes in our catering menu. Capers add such a depth of flavour — buy the smallest ones you can find. And, because it’s Shavuot, we added creamy goat’s cheese. Substitute for feta if you like.

  • Heat your grill to a high setting and line a baking tray with baking parchment.
  • Cut your watermelon into 2cm cubes – or scoop with a melon baller.
  • Tear the goat’s cheese into large chunks and place on the lined baking tray.
  • Tear or chop the mint leaves and thinly slice the chilli or dice into tiny pieces.
  • In a small bowl, mix the lime juice and zest, olive oil, salt, pepper and chilli.
  • Place the watermelon, mint, capers and chopped red onions in a large serving bowl or scatter over a serving platter.
  • Drizzle over the dressing and toss to coat completely.
  • Place the goat’s cheese under the grill for a few minutes until it is melting and starting to brown, then place it on top of the salad.
  • Serve immediately.

450g juicy and firm watermelon cut in 2cm cubes (or balled using a melon baller)

120g soft goat’s cheese.

1 small red onion, finely chopped

1 tsp capers

2 tsp fresh mint leaves

1 small chilli (optional)

1 tbsp good quality olive oil

Zest and juice of ½ lime

Salt and pepper

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