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Watermelon Salad with Torched Goat Cheese


This salad is simple to make and has a combination of unusual ingredients. It doesn’t have onion, garlic or any strong ingredient to overpower the delicate but sweet flavour of the watermelon. A refreshing salad to try next time you have a sweet watermelon on hand.

• 80 g balsamic vinegar
• 1 tblsp honey
• 2 heaped cups of rocket
• Good pinch of salt flakes (Murray River salt flakes are very light and yet tasty)
• Pepper
• 100-120 g goat cheese (I have also used fetta successfully)
• 1 kg watermelon, diced into 2 cm cubes
• 2 tblsp olive oil

Make a balsamic syrup by pouring the vinegar and honey into a small saucepan and simmering over medium heat just long enough for it to reduce and have a thick, running consistency—about 4 minutes. Set aside, as it will thicken further while it cools.Assemble some of the rocket onto a platter, then layer the watermelon and rocket till all layers are completed.Crumble the cheese over the top of the watermelon. Season with salt flakes and pepper.Drizzle with olive oil.
Using a crème brulée torch, melt and brown the goat cheese (or fetta) quickly. Drizzle with balsamic syrup, and serve.
You won’t be disappointed.