|75 g||lamb's lettuce|
|400 g||young Gouda farmhouse cheese|
|50 g||sunflower seeds|
|handful fresh mint leaves|
Cut the cheese into small cubes. Remove the seeds from the melon, cut melon in small cubes and put in a bowl. Wash the strawberries, remove the small leaves, cut into halves and add to the melon. Heat a dry frying pan and roast the sunflower seeds mildly. Portion the lettuce on four plates. Add melon, strawberries, cheese and roasted sunflower seeds. Slightly cut mint leaves and garnish the plates with the mint. Serve for lunch or as a dessert.
Preparation time: ca. 20 min