Melon, basil and feta salad recipe
With its sweet flavour and slight crunch, piel de sapo melon pairs perfectly with smoked meats and creamy cheese. This simple, elegant dish takes just 20 minutes to make and works well as a summery starter or side.
See method- Serves 4
- 10 mins to prepare and 10 mins to cook
- 227 calories / serving
- Gluten-free
Ingredients
- 1 x 84g pack prosciutto
- 1/2 Spanish melon (piel de sapo), seeds removed, cut into small wedges
- 15g basil, leaves picked
- 150g (5oz) fresh feta, crumbled
For the dressing
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- 1 lemon, zested and juiced
- 1 tsp honey
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Shop ingredientsEach serving contains
- Energy
- 940kJ 227.0kcal
- Fat
- 16g
- Saturates
- 7g
- Salt
- 2.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 9.1gProtein 12.5gFibre 1.0g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Put the prosciutto on a large baking tray lined with nonstick baking paper. Top with another layer of nonstick baking paper, and then another tray to prevent the prosciutto from curling up in the oven. Bake for 10 minutes, or until the prosciutto is crisp and golden. Break into bite-size pieces.
- Meanwhile, prepare the dressing. Put the olive oil, cider vinegar, lemon zest and juice, andhoneyin a small bowl; whisk to combine.
- Arrange the melon on a serving platter.
- Scatter over the basil,fetaand prosciutto. Season with a few grinds of freshly cracked black pepper, then drizzle over a little dressing. Serve with the remainder on the side for everyone to help themselves.
- See more Summer salad recipes
