- 100 grams Par-boiled rice
- 300 grams Cucumber
- 400 grams Honeydew melon
- 200 grams Sheep's milk cheese
- 100 grams trail mix
- 1 bunch Chives
- 75 grams Creme fraiche cheese
- 50 milliliters Milk
- 1 Lemon
- 2 tablespoons Sweet Mango chutney
- 1 teaspoon medium-hot Mustard
- iodized salt and Pepper
Cook the rice in plenty of water for 20 minutes. Pour through a sieve, rinse with cold water and let cool. Rinse, pat dry and halve the cucumber. Remove seeds, peel and cut into small pieces.
Cut the feta cheese into 2 cm-thick cubes (approximately 3/4 inch). Combine cucumber, melon, feta cheese, trail mix and rice in a salad bowl. For the dressing: Cut the chives into rolls.
Mix together the chives, creme fraiche, milk, lemon juice, mango chutney and mustard. Season with iodized salt and pepper. Mix the dressing together with the other ingredients. Chil for about 1 hour, then season to taste again with iodized salt and pepper.