Melon, Nut, Green Bean and Parmesan Salad


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Numerous flavours and textures, from crunchy through to smooth and crisp, make this salad surprisingly complex.


  • 1 medium-sized, sweet honeydew melon
  • 1 large handful (120 g/4 oz) green beans, trimmed, blanched and refreshed
  • 120 g (4 oz) mixed nuts, lightly toasted
  • 60 g (2 oz) parmesan, finely grated
  • 2 tablespoons lemon juice
  • 75 ml (5 tablespoons) olive oil or salad oil salt and freshly ground black pepper


    Peel melon, remove seeds, then cut into 2 cm (¾ in) cubes. Place in a salad bowl with beans, nuts and half the parmesan. Mix lemon juice and oil with a few pinches of salt and a few grinds of black pepper.

    Pour over the salad and mix well. Just before serving, sprinkle on the remaining parmesan.