Turkish · Dessert
Shredded Melon with Tahini-Lime Cheese
A Turkish-style shredded melon salad reworked lighter: watermelon is grated into delicate strands and topped with a tangy tahini-spiked low-fat cottage cheese, fresh raspberries, mint and a thread of honey instead of a heavier sweetened cheese dressing.
$1
12 minsPrep
0 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
93Calories
5.2gProtein
2.7gFat
13.7gCarbs
10.2gSugar
1.7gFiber
132mgSodium
4mgChol
0.7gSat Fat
180mgPotassium
55mgCalcium
0.5mgIron
0.1mcgVitamin B12
12.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Sauvignon Blanc
local
Turkish Ayran
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Using a mandoline or coarse box grater, shred the watermelon flesh into long thin strands, discarding excess juice by pressing gently through a sieve.
2
Divide the shredded watermelon between two chilled bowls, mounding it loosely.
3
In a small bowl, crumble the low-fat cottage cheese and stir through the tahini and lime juice until just combined but still textured.
4
Scatter the tahini-lime cheese mixture over the shredded melon in both bowls.
5
Halve the raspberries and scatter over the top, then drizzle honey lightly over each bowl.
6
Finish with torn mint leaves and serve immediately while the melon is cold and crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g shredded watermelon
- 2.5 oz70g crumbled cottage cheese lowfat
- 0.2 oz6g tahini
- 0.3 oz8g lime juice
- 1.1 oz30g whole raspberry
- 0.1 oz2g torn mint
- 0.2 oz6g honey
