Melon, green chilli and feta salad
Serves: 4-6 (6 as a sharing dish)
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Melon, green chilli and feta salad
So simple and yet so full of flavour, this is the perfect summer salad. It would work well with some barbecued chicken or pork – or if you wanted to bulk it out, toss through some pieces of crispy fried pitta bread
Serves: 4-6 (6 as a sharing dish)
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
266Kcal
Fat
19gr
Saturates
8gr
Carbs
12gr
Sugars
12gr
Fibre
4gr
Protein
9gr
Salt
1.3gr
Esther Clark
Esther is a food writer and stylist based in London. Prior to becoming a writer, she worked as a chef on a farm in rural Tuscany before eating her way around the rest of Italy. At home she doodles little food illustrations and loves to eat crispy roast chicken, sandwiches stuffed with pickles and scoops of creamy pistachio gelato.
See more of Esther Clark’s recipes
Esther Clark
Esther is a food writer and stylist based in London. Prior to becoming a writer, she worked as a chef on a farm in rural Tuscany before eating her way around the rest of Italy. At home she doodles little food illustrations and loves to eat crispy roast chicken, sandwiches stuffed with pickles and scoops of creamy pistachio gelato.
See more of Esther Clark’s recipes
Ingredients
- 1 large ripe cantaloupe melon
- 50ml extra-virgin olive oil
- 1 tbsp clear honey
- 1 tsp white wine vinegar
- pinch chilli flakes, plus extra to serve
- 200g feta*, crumbled
- 1 green chilli, thinly sliced
- handful of mint leaves
Step by step
-
Use a peeler to peel the thick layer of skin from the cantaloupe melon. Cut in half then use a teaspoon to scoop out the seeds and discard. Slice the melon into thin wedges.Kitchen tipFor extra crunch, dry-toast some pumpkin seeds in a frying pan until they start to pop, then remove from the heat and scatter them over the salad before serving.
- In a small bowl, whisk together the oil, honey, vinegar, chilli flakes and a pinch of salt.
-
Lay the melon on a serving platter, top with the feta, dressing, green chilli and lots of torn mint leaves as well as an extra pinch of chilli flakes. This can be served as a sharing salad with other dishes, or as a starter on a hot summer’s day.
*Use vegetarian cheese if required.Waste notMake a fresh herbal infusion with leftover mint; for mint tea add a sprig to a mug of hot water, or add to chilled water along with sliced cucumber, for a refreshing cold drink.
