Pickled Watermelon and blue cheese salad
Pickled Watermelon and blue cheese saladSubscribe to Sainsbury's magazine
Refreshing crisp watermelon, creamy blue cheese and crunchy hazelnuts – this might just be our new favourite summer salad
- 4 chicory heads, halved or quartered lengthways
- 2 tbsp olive oil, plus extra for brushing
- 40g blanched hazelnuts, toasted
- 4 tbsp freshly squeezed orange juice (from about 1 small orange)
- 3 sprigs of thyme, leaves only, plus extra to serve
- 1 small red chilli, deseeded and finely chopped
- 1 x 50g pack pea shoots
- 50g Roquefort or vegetarian alternative, crumbled
For the pickled watermelon
- 100g caster sugar
- 125ml white wine vinegar
- 1 bay leaf
- 2 cloves
- 1½ tsp of black pepper
- 400g watermelon flesh, cut into bite-sized pieces
To make the pickled watermelon, put the caster sugar, white wine vinegar, bay leaf, cloves and peppercorns in a small saucepan over a low heat and stir until the sugar is dissolved. Remove and allow to cool to room temperature. Put the watermelon pieces in a bowl, then strain over the cooled contents of the saucepan and leave to pickle for up to 15 minutes.
Meanwhile, preheat a griddle pan over a medium heat. Brush the cut surfaces of the chicory with a little oil and season. Griddle for 8-10 minutes, turning once or twice, until tender when pierced with a knife and slightly charred. Drain the watermelon, reserving 2 teaspoons of the pickling liquid, and set aside.
- To make the dressing, whiz most of the nuts (leaving about 1 tablespoon whole, to serve) in a food processor until finely chopped but not powdery (or you can chop by hand). Mix with the orange juice, the reserved pickling liquid, the 2 tablespoons of oil, the thyme and chilli, then season to taste. Transfer the chicory, watermelon and pea shoots to a large serving plate and spoon over the dressing. Toss together so everything is evenly coated. Scatter with the Roquefort, remaining hazelnuts and extra thyme leaves to serve.