This pairing of melon & salty cheese was from the summer, when watermelon made an appearance in the veg boxes; however thought I’d post it now, as the general concept can be replicated with other types of melon – e.g. cantelope, which made an appearance in this week’s box – and any other salty cheese, e.g. feta.
So really this is a general recipe for a {insert melon of choice here}, mint, {insert salty cheese of choice here} salad, with or without chilli, as you see fit.
Ingredients
- Melon (watermelon, cantaloupe, honeydew, etc.), cut into 1.5cm cubes
- salty cheese – halloumi, feta, etc., cut into 1cm cubes, or if using halloumi, into small slices for frying/grilling
- a mix of salad leaves of your choice – rocket, romaine, purple lettuce, etc.
- escallion shallot, finely sliced into rings
- a few bunches of mint, leaves removed from stems
- chilli peppers, finely chopped
- dressing: mix a basic vinaigrette of olive oil, a couple tbsps of a good balsamic vinegar, a tsp wholegrain mustard, salt & pepper.
Directions
- If using halloumi instead of feta, fry or grill the cheese first to get that perfect squeaky crunchy texture.
- Make salad by placing all ingredients in a bowl, except the chilli.
- Mix dressing.
- Add chilli to dressing.
- Dress salad.
- Eat.
I’ll add another pic later of the cantaloupe & feta version, if I can remember to…
