Cantaloupe, Cottage Cheese with Quebec Herbs and Spices

Cantaloupe, Cottage Cheese with Quebec Herbs and Spices

Side Dishes Fall

What can I say about cantaloupe! This melon, as juicy as it is flavorful, reminds me of summer afternoons strolling through the streets of Jean-Talon Market. Did you know that Birri Farms grows cantaloupes so fragrant that you can smell them several meters from the stand? In short, I can tell you that I eagerly await this precious time of year.

Recipe created by Simon Laborde,
Executive Chef of Les Enfants Terribles restaurant

Preparation time 15 minutes

Cooking time 3 minutes

Serving 4

Ingredients

Herbal Cottage Cheese

1 cup cottage cheese
1 tablespoon finely chopped chives
1 tablespoon lightly chopped dill
1/4 teaspoon freshly ground pepper

Sumac Vinaigrette

1 cup sunflower oil
2 tablespoons chopped shallots
1 tablespoon crushed sumac
1/4 cup red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground Dune pepper (or regular black pepper, if preferred)

Assembly

1 cantaloupe
A few fresh mint leaves

Instructions

Herbal Cottage Cheese

Combine all ingredients. Set aside.

Sumac Vinaigrette

In a food processor, combine all the ingredients and pulse briefly. Set aside.

Assembly

On a cutting board, trim both ends of the cantaloupe so it sits flat on your work surface. Then, using a large knife, peel all the outer layers of the melon.
Once the melon is peeled, cut it in half lengthwise. Scoop out the flesh with a tablespoon, discard the seeds, and then slice the melon lengthwise again to create long slices.
Lightly oil the melon slices and grill them on both sides for a few seconds on a barbecue or in a grill pan, as preferred.
Arrange the grilled melon slices on plates and top with herbed cheese. Drizzle the sumac vinaigrette directly over the melon.
Garnish with a few mint leaves. Enjoy!