Yorkshire Wensleydale, Watermelon & Beetroot Salad

Yorkshire Wensleydale, Watermelon & Beetroot Salad
Serves 2 Prepare in 10

Ingredients

  • 200g Yorkshire Wensleydale
  • ½ small watermelon
  • 300g steamed beetroot
  • 2 tablespoons pumpkin seeds
  • 4 sprigs fresh basil
  • 2 baby gem lettuce
  • 2 tablespoons rapeseed oil
  • Sea salt and cracked black pepper

Method

  1. Remove the skin and seeds from the watermelon, then cut into cubes and place in a bowl.
  2. Peel and cube the beetroot and place into the same bowl.
  3. Pour over the oil and season with sea salt and freshly cracked black pepper.
  4. Wash the baby gem lettuce and tear into bite size pieces.
  5. Place the lettuce leaves on to a plate and gently spoon over the beetroot and watermelon.
  6. Lightly toast the pumpkin seeds then sprinkle over the salad.
  7. Garnish with torn basil leaves.
  8. Finally, take your Yorkshire Wensleydale and crumble it over the top.

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Wensleydale Creamery, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN

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