Cucumber, melon & feta salad
A really refreshing salad that makes a perfect hot-weather supper. Works a treat with griddled flatbreads on the side.
This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.
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- Serves4
- CourseSide
- Prepare20 mins
- Cook-
- Total time20 mins
Ingredients
- 3 tbsp Essential Olive Oil (use extra virgin if you have it)
- 1 tbsp Essential Red or White Wine Vinegar
- 1 tsp Essential Clear Honey
- 1 Waitrose Cantaloupe Melon
- 1 Essential Cucumber, trimmed
- 12 fresh mint leaves, finely shredded
- 100g Essential Greek Feta, crumbled
- 1 mild red chilli, deseeded and finely sliced
Method
Start by making the dressing. In a large mixing bowl, whisk together the oil, vinegar and honey; season.
Halve and deseed the melon, then cut away the skin. Roughly chop the melon into chunks (about 3cm each; don’t worry if they are odd shapes). Cut the cucumber in a similar way.
Add both to the dressing along with most of the mint, feta and chilli. Toss together, then divide between plates, scattering the remaining mint, feta and chilli over the top. Serve immediately.
Cook’s tip
Always taste a small piece of chilli before adding to your dish. If it’s very hot, you may want to use a little less.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 989kJ/ 237kcals |
---|---|
Fat | 15g |
Saturated Fat | 5.7g |
Carbohydrates | 17g |
Sugars | 17g |
Fibre | 2.7g |
Protein | 6.5g |
Salt | 1g |