Cucumber melon salad with Appenzeller®
50 g Appenzeller®, cut in narrow thin slices
½ watermelon, cut into pieces
1 cucumber, cut into pieces
½ bunch of mint, chopped
1 shot of olive oil
Mint leaves for garnishing
Mix in a bowl the melon and cucumber pieces together with the mint. Add olive oil. Salt and pepper. Add the Appenzeller® and garnish the salad with mint leaves.
Serve with cold couscous.