Piel de sapo melon salad with raspberries, mint and feta
This is our seven year old son Luke's favovorite treat, a crowd pleasing salad that combines sweet, tart and salty flavours in each mouthful or as Luke likes to call it, the yummy salad.
lets get
cooking
- 1 piel de sapo melon cut into bite sized chunks (rind removed)
- 1 punnet of raspberries
- 1 handful of fresh mint leaves
- 100g feta (to crumble)
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Black pepper to taste
Cut the melon in half, scoop out and discard the seeds. Cut the melon into wedges, remove the rind and slice into bite-sized chunks and arrange on a serving platter. Top with the raspberries and then the crumbled feta.
Whisk the dressing and drizzle sparingly over the salad. Garnish with the mint leaves, roughly torn, to bring out the flavour. Enjoy!
Luke especially loves these white fleshed melons for their juiciness and incredible sweetness. Just be careful not to cut too close to the rind when you slice the melon as that part can be a bit tough.Piel de sapo melons are a traditional variety of melon but relatively new in Australia. They are now grown in Australia and available almost all year round. Don't be put off by their ugly skin as the the flesh inside is white, sweet and juicy. They are the melon of choice in Spain, most often enjoyed in salads or served with some Iberican salty ham.We served this salad on a large platter for everyone to 'dig in' but you could also give each person their own salad cup or plate, served as a tasty appetiser before dinner.
