- 4 ounces Snow pea
- 1 piece Watermelon (1 kg; with skin)
- 1 Lettuce
- 5 ounces Strawberries (or other berries)
- 1 bunch Chives
- 8 sprigs Chervil
- 1 Lemon
- 9 ounces Mozzarella (9% fat)
- 1 tablespoon Honey
- 4 tablespoons Olive oil
- 4 slices Whole-wheat toast
Trim snow peas, remove strings if necessary, rinse and cook in plenty of boiling salted water until al dente, 1-2 minute.
Drain peas in a sieve and rinse under cold water for 30 seconds. Drain well and cut in half diagonally.
Cut watermelon in half, if necessary. Cut melon into wedges, cut off the rind and coarsely chop the flesh.
Rinse lettuce, spin dry and tear the leaves into bite-sized pieces.
Rinse strawberries, pat dry, and cut into small cubes.
Rinse chives and the chervil and shake dry. Cut the chives into small rings and pluck chervil leaves from stems.
Cut lemon in half and squeeze into a large bowl. Drain the mozzarella and cut into small cubes.
Whisk lemon juice, honey and olive oil in a large bowl and season to taste with salt and pepper. Add strawberries and chives, fold gently and let stand for 10 minutes.
Meanwhile, cut toast into 5 mm (approximately 1/4-inch) cubes.
Add peas, melon, mozzarella, chervil and lettuce to the strawberries and mix well. Sprinkle the bread cubes over the salad and serve immediately.