Rockmelon, mint and snow pea salad
4 serves
10 m
20 m
Ingredients
- 200 g snow peas, halved diagonally
- 120 g mixed baby salad leaves
- 2 Lebanese cucumber, halved lengthways, chopped
- ½ rockmelon, peeled, deseeded, thinly sliced
- 1 cup fresh mint leaves
- 50 g Danish feta cheese, crumbled
- â…“ cup pepitas, toasted
Lemon chilli dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh chives
- ½ teaspoon dried chilli flakes
Method
Step 1
Place snow peas in heatproof bowl. Cover with boiling water. Stand 1 minute. Drain, rinse under cold water, drain well.
Step 2
To make dressing, whisk all ingredients in a small bowl.
Step 3
Layer salad leaves, cucumber, snow peas, rockmelon and mint on a serving platter or board.
Step 4
Drizzle with dressing. Sprinkle with feta and pepitas.
Tips
- To toast pepitas, stir in a small dry frying pan over a medium heat for about 2 minutes or until lightly browned.
