This is such a light and refreshing summer salad. The tangy feta pairs beautifully with the sweet melon, and the Aleppo pepper provides a subtle fiery hit. If you’ve never tried making melon ‘noodles’, I highly recommend doing so – just make sure your melon isn’t too ripe. You’ll need a julienne peeler to do the job. I prefer to use Persian cucumbers for this recipe as they are slightly sweeter in taste, but feel free to use a regular cucumber instead. Either way, this salad can be put together in moments and makes a perfect addition to a summer BBQ.
prep time: 10 minutes serves: 2
INGREDIENTS
- 50g feta
- 2 Persian cucumbers (or half a regular cucumber)
- 3 slices of melon (I used Piel De Sappo but Honeydew will work)
- Honey
- Aleppo pepper
- Dried mint
- a few leaves of Thai Basil (regular basil will also be ok)
- Juice of 1 lime
- Olive oil
- Salt & pepper
METHOD
- With a vegetable peeler, cut the cucumber into strips, then add to a bowl. Cut the melon into 2 inch-thick slices, remove any seeds, and with a julienne peeler, cut into ‘noodles’ – if you have a mandolin with a julienne attachment, you can use this! Add the melon to the bowl.
- Squeeze over the lime juice and drizzle with a little olive oil. Finely chop some Thai basil leaves and add to the bowl. Then add a pinch of flaky sea salt, a good pinch of Aleppo pepper and some dried mint. Crumble some feta on top and mix together well.
- Serve into bowls, add a drizzle of honey on top, and season with a little more salt and Aleppo pepper. Enjoy!
Watch the video here.
