Main course
WATER MELON AND GRILLED TOMINO CHEESE SALAD
4
people
10′
(cooking time)
30′
(total time)
Difficulty
Easy
Ingredients
Instructions
Make a Citronette dressing by blending half a glass of Zucchi 100% italian corn oil from traced and certified sourcing, the juice of half a lemon and a pinch of salt together. Add a small bunch of fresh mint cut into strips and leave to stand to allow the flavours to mingle.
Heat a non-stick frying-pan over a strong flame without any condiments and roast the almonds for a couple of minutes, stirring frequently. Wash and drain the mixed salad leaves and arrange in 4 bowls.
Cut the water melon into slices about 2 cm thick. Heat a griddle over a strong flame then grill the water melon slices for about 2 minutes on each side. Remove the slices and clean the griddle with a damp cloth. Then place the 4 Tomino cheeses on it and grill for one minute per side.
In the meantime, peel and dice the water melon and add it to the salad leaves. Dress with the Citronette and the roast almonds. Place the grilled Tomino cheeses in the centre of the bowls, complete with a dash of pepper and serve at once.
Heat a non-stick frying-pan over a strong flame without any condiments and roast the almonds for a couple of minutes, stirring frequently. Wash and drain the mixed salad leaves and arrange in 4 bowls.
Cut the water melon into slices about 2 cm thick. Heat a griddle over a strong flame then grill the water melon slices for about 2 minutes on each side. Remove the slices and clean the griddle with a damp cloth. Then place the 4 Tomino cheeses on it and grill for one minute per side.
In the meantime, peel and dice the water melon and add it to the salad leaves. Dress with the Citronette and the roast almonds. Place the grilled Tomino cheeses in the centre of the bowls, complete with a dash of pepper and serve at once.
