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Summer salad with Camembert and melon
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 593
  • Fat about 42g
  • Carbohydrates about 23g
  • Protein about 28g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 1 melon (e.g. Charentais), halved, deseeded, cut into approx. 16 slices
  • 8 slices cured ham, halved
  • 50 g walnut kernels
  • 3 tbsp panko breadcrumbs
  • 1 eggs, beaten
  • 1 tbsp olive oil
  • 1 Camembert (approx. 250 g), cut into approx. 12 pieces
  • 0.5 tbsp mustard
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 0.25 tsp salt
  • a little pepper
  • 1 tin white beans (e.g. Cannellini), approx. 240 g, rinsed, drained
  • 100 g leaf salad
  • 1 bunch flat-leaf parsley, coarsely chopped
  • 1 bunch basil, coarsely chopped
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And that's how it's done
And that's how it's done
Preheat the oven to 60 °C and warm a platter. Wrap the melon slices with cured ham. Heat the oil in a non-stick frying pan, fry the melon for approx. 1 min. on each side, keep warm in the oven.
Blitz the seeds and breadcrumbs in a food processor, transfer to a shallow dish. Dip the cheese in the egg in batches, then toss in the breadcrumbs, press firmly on the crumb coating. Heat the oil in the same frying pan, fry the cheese for approx. 1 min. on each side, keep warm in the oven.
In a bowl, mix the mustard with all the other ingredients up to and including the pepper. Add the beans, salad and herbs to the dressing, mix. Serve the salad with the melon and cheese.