Cucumber, melon & feta salad

Name: Cucumber, melon & feta salad
Prep time: 20 min
Total time: 20 min
Yield: 4
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; 100 g Essential Greek Feta, crumbled; 1 mild red chilli, deseeded and finely sliced

A really refreshing salad that makes a perfect hot-weather supper. Works a treat with griddled flatbreads on the side.

4 out of 5 stars(13) Rate this recipe

VegetarianHealthyLow salt2 of your 5 a day

Serves4
CourseSide
Prepare20 mins
Cook-
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.