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Melon, basil and feta salad recipe

2 ratings

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

Each serving contains

Energy
940kj
227kcal 11%
Fat
16g 22%
Saturates
7g 35%
Sugars
8g 9%
Salt
2g 34%

of the reference intake
Carbohydrate 9.1g Protein 12.5g Fibre 1g

Method

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, and honey in a small bowl; whisk to combine.
Arrange the melon on a serving platter.
Scatter over the basil, feta and 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