Web exclusive: Mixed Melon Feta and Olive Salad |
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This delightful combination, created by Jo Wilcox, makes a lovely light starter or lunch dish. Lime-infused oil, used in the dressing, is available from gourmet food stores and some supermarkets.
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- ½ rock melon
- ½ honeydew melon
- ½ medium watermelon
- 100g feta, diced
- ½ cup kalamata olives
- 2-3 sprigs mint, shredded
- Freshly ground or cracked black pepper
Dressing:
- 3 tablespoons lime-infused oil (eg Grove
- avocado oil or Village Press olive oil)
- 2 tablespoons honey
- 2 tablespoons lemon juice
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Remove skin and seeds from melons and cut flesh into bite-size pieces. Place in a large bowl and chill. Close to serving, add feta, olives, mint and combined dressing ingredients and toss gently. Season with pepper. Serves 6
Story: Jo Wilcox
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