Watermelon salad and balsamic sauce

Watermelon salad and balsamic sauce

Preparation time: 10 minutes | Cooking time: 20 minutes | Ready in 30 minutes

For about 4 people.

Ingredients :

    1/4 of a small watermelon
    225ml balsamic vinegar
    2 chicken breasts / Vegan Option: flavoured tofu (thyme, tomatoes…)
    150-200g young baby of spinach
    60g fresh sheep’s cheese
    35g finely chopped almonds
    1 tablespoon olive oil
    herbes de Provence

Cooking method
1/ Pour the balsamic vinegar into a small saucepan and bring it to boil.

2/ Lower the cooking temperature and simmer for 15-20 minutes, until the mixture becomes syrupy.

3/ Cut the chicken breasts into pieces. Cook them in a frying pan with olive oil and Provence herbs and stop cooking as soon as they are golden. Let it cool down.

4/ Cut the watermelon and fresh sheep’s milk cheese into cubes.

5/ In a bowl, put the spinach leaves, watermelon and cheese pieces, chicken.

6/ Pour the balsamic sauce and sprinkle with almond pieces.

Tip: If you don’t have time to cook the sauce, a simple balsamic vinaigrette will be perfect.

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