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Dietician's Choice, Recipes

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Pistachio and Melon Salad

Here is one of our favorite recipes for summer barbecue dinners. It goes well with  grilled vegetables, tofu, bird and fish. It recently was served together with freshly grilled fish seasoned with chilli and sesame seeds and a mint yogurt. Sumac gives a nice sour taste, but can be replaced with a little extra lemon. 

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Pistachio and Melon Salad

  • By : Dietician’s Choice
  • Total Time : 30 min
  • Servings : 4 1x
Scale

1.5 dl black quinoa

1.5 dl pistachios

1 kg watermelon

lots of mint

1 lemon (or Sumac if you prefer)

To have at home

rapeseed oil, honey, salt, pepper

Cook the quinoa according to the instructions on the package. (Or in a perfect world if you have already cooked it and it is in the fridge!). Peel and divide the melon into large pieces. Roast pistachios in a dry pan. Stir in 2 tbsp honey and 1 teaspoon salt. Pour onto baking sheet paper and allow to cool.

Mix 0.5dl of rapeseed oil with 2 tbsp squeezed lemon, 1 tbsp honey and if you want a pinch of sumac. Season with salt and pepper. Mix the dressing with the quinoa and melon on a large platter. Grate the mint over the quinoa and melon, and then sprinkle the nuts over it all.

This is a guest post. Any opinions expressed are the writer’s own.

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