Galia Melon Salad With Cheese & Cashews
This galia melon salad is light and refreshing for the hot summer months. It's also packed with nutritional content and the addition of nuts and cheese makes it a more substantial meal.
- 1 small galia melon halved & deseeded
- 1 small onion peeled, halved & thinly sliced into half moons
- 50 g Turkish white cheese or feta cheese
- 20 g blue cheese
- 30 g cashew nuts roughly one handful
- 1 handful fresh mint leaves roughly chopped
- 1 dessert spoonful olive oil to drizzle
- 1 dessert spoonful pomegranate molasses to drizzle
First of all, remove the flesh from your galia melon. You can either do this by creating melon balls or by quartering the melon and using a sharp knife to slice away the flesh from the skin.
Discard the melon skin.
Chop your galia melon into bite-sized chunks and arrange in a serving bowl.
Now sprinkle your onions and mint leaves over the top and mix everything together.
Using your fingers, crumble your cheeses into the melon salad, making sure the cheese pieces are in small chunks.
Stir your cheese in, gently.
Now sprinkle your cashew nuts over the top of your salad and drizzle olive oil and pomegranate molasses (nar ekşisi) over them.
- As with all of our recipes, this cheese and galia melon salad recipe has only an approximate calorie count. It is up to you how much dressing you want to use or which cheese brands.
- Allow around 200 g of galia melon per person in this salad.
In Turkey, we use a low fat white cheese as this is a harder cheese. Use full fat if you want a creamier texture.
- Nar ekşisi is popular in Turkish cuisine and is a sauce of pomegranate molasses. You can substitute with balsamic vinegar if you can't get nar ekşisi.