honeydew melon salad
Honeydew melon and fennel salad with pistachios

Honeydew melon and fennel salad with pistachios, herbs and aleppo pepper

Servings: 2 people
  • 0,5 firm & ripe honeydew melon
  • 1 small fennel bulb
  • 1 bunch herbs like dill and thai basil
  • 1 handful roasted and salted pistachios (chopped roughly)
  • juice of half a lemon
  • 1 tsp aleppo pepper
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • salt
  • pepper
  1. Remove skin from cold melon and cut it in thin slices. (If you have a mandoline use it!) Wash the fennel and also slice it very thinly with a mandoline. 

  2. For the dressing mix olive oil, white wine vinegar, lemon and season to taste with salt and pepper.

  3. Arrange melon and fennel on plates and sprinkle with dill and thai basil. Drizzle dressing over melon and fennel slices and add chopped pistachios and aleppo pepper to taste. Bon appetit!