Cucumbers with melon salad
For about 12 appetizers:
2 cucumbers wash and cut into 3 cm thick pieces. Peel the cucumber pieces decoratively, e.g. remove only small strips of the shell. Eat something out with a ball cookie cutter or small spoon. Then blanch in boiling water for about 30 seconds, fry ice-cold and drain on kitchen paper.1 piece of low-core watermelon (about 1/4 of a small melon) into fine cubes , While doing so, remove emerging nuclei. Mix 3 tbsp olive oil with 1 tsp harissa (spicy oriental chilli paste) and 2 tbsp sour cream . Season with salt and pepper . Carefully mix the dressing with the melon cubes and add the cucumbers.
Garnish with finely chopped basil leaves and add a twist of black pepper from the grinder. Drizzle to taste with a little Olive Oil .
Alternative: If you can not get a Harissa, take some finely chopped Chilli and leave the dressing in the fridge for 1 hour. Then prepare the cucumbers and melon cubes just before serving.
I'll make a salad out of the rest of the melon tinker with tomatoes and sheep cheese. Coming soon in this theater. The recipe for cucumber with melon salad comes from this delicious book and was slightly modified by me.