Cantaloupe and Carrot Salad
Erez Komarovsky, Erez’s Galilee Cooking School, Matat
One is a fruit, the other a vegetable. One is soft and luscious, the other hard and crunchy. Both are bright orange and go surprisingly well together.
Ingredients (serves 3-4)
Half a cantaloupe
3 tablespoons freshly squeezed lemon juice
1 tablespoon silan (date honey, see p. 92) or 3/4 tablespoon honey
1/2 cup mint leaves
4 tablespoon pine nuts
Slice the melon very thin. Slice the carrots using a cucumber peeler.
Mix silan (or honey) with lemon juice and pour over the carrot and cantaloupe. Toss with mint leaves.
Lightly toast the pine nuts and sprinkle on top. Serve at once.
photo: Rian ("Fresh Flavours from Israel")