Yorkshire Wensleydale, Watermelon & Beetroot Salad

This fresh and fruity summer salad is a perfect combination of textures and flavours from the crisp, fresh watermelon to the creamy, crumbly Yorkshire Wensleydale.

Ingredients

200g Wensleydale cheese
½ small watermelon, skin and seeds removed and diced into small chunks
300g steamed beetroot, cut into cubes
2 tbsp pumpkin seeds, lightly toasted
4 sprigs of fresh basil
2 Allotment salad heads, washed and gently broken into bite size pieces
2 tbsp Yorkshire rapeseed or olive oil
Squeeze of fresh lemon
Sea salt and cracked black pepper

Method

Serves 2-3 people

1. Place the cubed cooked beetroot and watermelon into a bowl.
2. Pour over the oil and lightly season with sea salt and freshly cracked black pepper.
3. Sprinkle the pumpkin seeds onto a baking tray and place into a hot oven (180°C) for a few minutes until lightly toasted.
4. Place the salad leaves on the base of the plate and spoon the beetroot and watermelon on top of the leaves to form a mound in the centre of the plate.
5. Sprinkle the salad with the toasted pumpkin seeds and gently tear the basil leaves over.
6. Finish by crumbling over the Wensleydale cheese and serve drizzle of the rapeseed oil and a squeeze of fresh lemon and serve.