Chabichou with pickled watermelon
This fresh watermelon, tomato and mint salad is just what you need during hot summer days! Serve it for lunch, side dish or a shared dining dish.
Ingredients (4 - 8 servings):
• 8 Aviko Hashbrown Röstiko Rounds
• 300 g watermelon
• 75 ml white wine vinegar
• 300 g (cocktail) tomatoes
• 4 semi-soft goats’ cheeses with rind, e.g. Chabichou du Poitou
• 2 sprigs of mint
Method
Preparation: 30 minutes
Oven: 6-8 minutes
- Cube the watermelon. Mix the wine vinegar with 50 ml of water, and a little salt and pepper. Mix in the watermelon and leave to marinate for at least 15 minutes.
- Preheat the oven to 220 ºC in the meantime. Prepare the rösti rounds in accordance with the instructions on the packaging. Halve the tomatoes or cut them into pieces.
- Place the cheeses on a baking tray and bake in the oven for 6-8 miutes, until the inside is soft and creamy.Place the rösti rounds on 4 plates. Carefully place a warm cheese on each rösti rounds.
- Mix the tomato with the marinated watermelon. Spoon the melon and tomato salsa around the rösti rounds
- Sprinkle with leaves removed from the mint sprigs and grind a little pepper on top.
Tip: Halve the amounts when serving as a starter.
