Grilled Melon with Blue Cheese Cream and Papadam

Rating: 3.42 / 5.00 (161 Votes)

Total time: 30 min

Servings: 4.0 (servings)

For the blue cheese cream:

For the grilled melon:

For garnish:


For the grilled melon with blue cheese cream and papadam, first soak the toast in a tall container with the milk. Coarsely chop the blue cheese and puree with the capers as well as lime juice and zest, salt and pepper. Stir to a creamy consistency with a little apple juice, if desired.

Remove seeds from melons and cut into wedges. Grill in a heated grill pan or on the grill for about 1-2 minutes on both sides. Place on plates, garnish with some leaf lettuce and serve the blue cheese cream on the side in a dipping bowl.

Heat oil in a small pot to 175 °C. Put in 2-3 papadams and deep fry briefly, turning once. Drain on paper towels and add a little salt. Serve hot and still fresh with the grilled melons.

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