groene salade met geitenkaasbolletjes en meloen

Green salad with goat cheese balls

  • Aperitif and appetizers
  • Salad goat's cheese
  • vegetarian
  • Recipes
  • Salat
  • Main course
  • Side dishes
  • Salads
Total time 15 minutes


for 2 persons
150 g green asparagus tips
150 g sugarsnaps
1 cucumber
1 Cantaloupe melon
1 bunch mint
1 lime
1 tsp. pink pepper
2 tbsp sesame oil
100 g Bettine Pearls
Salt and pepper to taste


    1. Cut off the ends of the green asparagus tips and clean the sugar snaps.
    2. Bring a pan with plenty of water to the boil and blanch the asparagus and sugarsnaps for 2 minutes until al dente. Drain and rinse immediately. 
    3. Cut ribbons from the cucumber with a vegetable peeler.
    4. Halve the melon and remove the seeds. Use a melon scoop to scoop out small balls of melon. Collect three tablespoons of juice for the dressing.
    5. For the dressing, finely chop half the mint. Halve the lime and cut one half into wedges, squeeze the other half. Crush the pink pepper in a mortar.
    6. Mix the pink pepper, lime juice, melon juice and chopped mint with the sesame oil to make a dressing. Season to taste with salt and pepper. 
    7. Divide the cucumber ribbons, sugar snaps, asparagus and melon balls between a large bowl.
    8. Sprinkle with mint leaves and the Bettine Pearls.
    9. Drizzle the salad with the dressing and serve with the remaining lime wedges.

Make this salad extra filling by adding couscous or quinoa.

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Bettine Pearls 100g

With Bettine goat's cheese Pearls Naturel you decorate your meal and spoil your taste buds. These little taste bombs will make your favourite dishes even tastier in no time. Sprinkle them on your salad, pizza, pasta or soup and enjoy their distinctive fresh and mild flavour. Made of 100% natural and pasteurised goat's milk. Handy for in your fridge and easy to reseal!