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Marinated Edam Salad    

Veg  CD  MC  10mins plus cooling

Serves 4    Cold  Vegetarian  Fruit  Herbs  Main Course    Gluten Wheat Free  Eggless

Recipe developed by chef Lesley Waters,  a healthy snack that makes a great packed lunch for school or the office. Slices of Edam are marinated with black pepper, olive oil, orange juice, fresh basil and tossed with chunks of your favourite melon such as cantaloupe or honeydew.













                  © Howard Shooter

115g/4oz Edam cheese (sliced)
1 large red and orange pepper, halved,

deseeded and each cut into 8
1 small cantaloupe melon, halved, deseeded, skinned and sliced
2tbsp extra virgin olive oil
1 small orange, juice only
3tbsp fresh basil, torn or shredded





1. Cut the Edam cheese into thin strips.

2. Preheat the oven to 200C, 400F, Gas 6. Place the peppers in a roasting tin and drizzle with a little olive oil. Roast for 20 minutes or until lightly charred then, set aside to cool.

3. Toss the Edam, melon, cooled peppers, torn basil, remaining oil and squeeze of orange juice together and season with a good grinding of black pepper.


Serving Suggestions :


Garlic toasts, warm flat breads, oatcakes or your favourite crackers.


Ice Cream of Choice



Lesley’s Tips

• Make it child friendly! Simply skewer chunks of Edam, melon, cucumber and raw red pepper onto cocktail sticks and serve as delicious mini kebabs with Wholemeal pitta breads.

• For healthy garlic toasts simply griddle or toast slices of thick rustic bread. Rub each side with a peeled garlic clove and serve with salad.


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