Watermelon with pineapple, salmon and goat cheese

Mix the cucumber with the vinegar, red onion and salt and let this in. Mix the ingredients for the dressing and keep separate.

Peel the watermelon and cut it into slices of 2 cm thick. Cut or cut the core from the slices of pineapple.

Brush the pineapple, watermelon and salmon with peanut oil. Sprinkle the salmon with salt and pepper.

Roast the watermelon on the barbecue until it is just warm. Roast the pineapple until nice grill stripes appear. Gril the salmon on a piece of aluminum foil, grill plate or barbecue griddle about 2 minutes per side.

Squeeze out the cucumber ribbons. Put them on a shelf and divide the salmon, melon and pineapple. Sprinkle with the dressing and crumble the goat cheese over it.