Watermelon cucumber salad with blue cheese

Ingredients for 5 servings

Watermelon cucumber salad with blue cheese

  • 2 cups diced water melon
  • 1/4 cup thinly sliced red onion
  • 1 seeded and sliced cucumber
  • 1/4 cup Castello Noble Blue cheese, crumbled

For dressing

  • 1 tablespoon white wine vinegar
  • 2 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Sea salt and pepper to taste

For the dough

  • 2 cup whole-wheat flour and 1/4 cup extra for rolling
  • 1/2 teaspoon salt
  • 3/4 cup to 1 cup hot water
  • 2 tablespoon + 1 teaspoon olive oil
  • 3 tablespoon of homemade ghee for brushing the paratha (Recipe for homemade ghee)

For stuffing

  • 5.3 oz. Castello Noble Blue cheese
  • 6 spring onions chopped finely both green and white parts
  • 1 carrot finely grated
  • 1 green chili
  • 1/2 teaspoon red chili powder
  • 1 teaspoon cumin powder and
  • 1/2 teaspoon garam masala
  • 1 tablespoon cilantro/ coriander leaves
Watermelon cucumber salad with blue cheese


Blue Cheese Paratha

  1. In a bowl or stand mixer with paddle attachment, add whole-wheat flour, salt, 2 tablespoons olive oil and water. Combine well to form dough.
  2. Change paddle attachment and with dough hook knead the dough for about 5 minutes or until they become smooth.
  3. Set aside in lightly greased bowl rolling the dough so it gets coated with the teaspoon of oil. This will prevent dough from drying. Keep aside for 15 to 20 minutes. Make 10 equal-sized balls and set aside.

For Filling

  1. Mix all the ingredients for filling in a bowl and divide it into 5 equal sized balls

Assembly and Cooking the Paratha

  1. Make the whole-wheat dough balls into 1/2 inch thick flat bread
  2. Place the blue cheese filling on the top of one disc and cover with other flat bread and
    using a mold, cut it into a 6-inch circle. Then seal the sides well so that filling won’t ooze out.
  3. Heat skillet and transfer the spread dough into skillet carefully. Cook one side until you see bubbles on the top, brush with ghee.
  4. Flip the other side and cook for another minute. When paratha is done, you will see brown spots all over. Brush them with ghee on both sides once again.
  5. Continue to make the paratha until you finish the entire dough. You will able to make 5 paratha from this recipe.
  6. Serve them with spicy pickle or curry or your choice.

Recipe courtesy of Zesty South Indian Kitchen.

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