Middle eastern, Salad

Melon and artichoke salad with hummus

Melon is so delicious, and it makes this salad very fruity and juicy. It is also a very nice contrast to the nutty flavor of the cashew nuts and the flavorful hummus.  Thus, I hereby share with you my well optimized and tastiest hummus recipe! (The recipe for the salad is inspired by a recipe in the magazine Buffé from 2009.)

Serves 4

Melon and artichoke salad

1 cantaloupe, peeled and split into 2 cm cubes
3 fresh artichokes (or 1 can of artichoke hearts)
70 g rocket salad
150 g cashew nuts
3 avocados, peeled and diced
Juice of one lemon
2 tbsp olive oil
Oil for frying

Boil the artichokes in salted water for about 45 minutes. Remove the leaves and put them in a bowl. Cut off the stems and remove the “beard”. Cut the hearts into smaller pieces. Heat the oil in a pan and fry the cashew nuts until golden. Mix cantaloupe, artichoke hearts, rocket, cashew nuts, avocado, lemon juice and oil. Serve the salad with hummus (recipe below) and eat the meaty part of the artichoke leaves as a snack.

My tastiest hummus

230 g cooked chickpeas (drained weight)
1 dl olive oil
1 garlic clove, crushed
2 tsbp lemon juice
2 tbsp tahini
1 tsp ground cumin
0.5 tsp herb salt

Blend all ingredients in a food processor until smooth.

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