Summer salad with Camembert and melon

Summer salad with Camembert and melon

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 593 kcal
, Fat: 42 g
, Carbohydrate: 23 g
, Protein: 28 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 melon (e.g. Charentais), halved, deseeded, cut into approx. 16 slices
8slices cured ham, halved
1tbsp olive oil


50g walnut kernels
3tbsp panko breadcrumbs
1 Camembert (approx. 250 g), cut into approx. 12 pieces
1 egg, beaten
1tbsp olive oil


½tbsp mustard
2tbsp lemon juice
3tbsp olive oil
¼tsp salt
a little pepper
1tin white beans (e.g. Cannellini), approx. 240 g, rinsed, drained
100g leaf salad
1bunch flat-leaf parsley, coarsely chopped
1bunch basil, coarsely chopped
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How it's done


Preheat the oven to 60°C and warm a platter. Wrap the melon slices with cured ham. Heat the oil in a non-stick frying pan, fry the melon for approx. 1 min. on each side, keep warm in the oven.


Blitz the seeds and breadcrumbs in a food processor, transfer to a shallow dish. Dip the cheese in the egg in batches, then toss in the breadcrumbs, press firmly on the crumb coating. Heat the oil in the same frying pan, fry the cheese for approx. 1 min. on each side, keep warm in the oven.


In a bowl, mix the mustard with all the other ingredients up to and including the pepper. Add the beans, salad and herbs to the dressing, mix. Serve the salad with the melon and cheese.

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