Summer salad with Camembert and melon

Total time: 40m
Preparation Time: 40m

For 4 people


Katja (FOOBY Team)

Nutritional Information

Contains 593 Kcal, 28g Protein, 23g Carbohydrates, 42g Fat


  • Melon
  • 1 tbsp olive oil
  • 1 melon (e.g. Charentais), halved, deseeded, cut into approx. 16 slices
  • 8 slices cured ham, halved
  • Cheese
  • 50 g walnut kernels
  • 3 tbsp panko breadcrumbs
  • 1 eggs, beaten
  • 1 tbsp olive oil
  • 1 Camembert (approx. 250 g), cut into approx. 12 pieces
  • Salad
  • 0.5 tbsp mustard
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 0.25 tsp salt
  • a little pepper
  • 1 tin white beans (e.g. Cannellini), approx. 240 g, rinsed, drained
  • 100 g leaf salad
  • 1 bunch flat-leaf parsley, coarsely chopped
  • 1 bunch basil, coarsely chopped

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  • Melon

    Preheat the oven to 60°C and warm a platter. Wrap the melon slices with cured ham. Heat the oil in a non-stick frying pan, fry the melon for approx. 1 min. on each side, keep warm in the oven.
  • Cheese

    Blitz the seeds and breadcrumbs in a food processor, transfer to a shallow dish. Dip the cheese in the egg in batches, then toss in the breadcrumbs, press firmly on the crumb coating. Heat the oil in the same frying pan, fry the cheese for approx. 1 min. on each side, keep warm in the oven.
  • Salad

    In a bowl, mix the mustard with all the other ingredients up to and including the pepper. Add the beans, salad and herbs to the dressing, mix. Serve the salad with the melon and cheese.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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