Grilled cantaloupe

By Pino Di Cerbo
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The honeyed, musky and floral flesh of ripe cantaloupe is accented by the smokiness of a hot grill, the heat of the chilli-mustard oil and the saltiness of feta cheese. 




  • 1 cantaloupe, peeled, halved and seeds removed
  • 3 tablespoons (45ml) olive oil
  • Salt and black pepper, to season

Chili-Mustard Oil

  • 1 cup (240ml) vegetable oil
  • 1/4 cup (60ml) chilli flakes
  • 1/4 cup (60ml) mustard seeds
  • 2 cloves garlic, finely grated
  • 1 lemon, zest


  • 1 lemon, juiced
  • 3/4 cup (180ml) feta cheese, crumbled finely
  • 1/2 bunch mint, torn roughly
  • Flaky sea salt, to season



  1. Preheat the grill to high.
  2. Cut the cantaloupe into half an inch (1.25 cm) thick slices.
  3. Put the cantaloupe into a large bowl and toss with the olive oil, salt, and pepper.
  4. Grill the cantaloupe slices until visible marks form, 30 seconds to one minute per side.
  5. Set aside to cool completely.  

Chili-Mustard Oil

  1. Heat vegetable oil to 350° F (175° C) in a small pot.
  2. Add chilli flakes and mustard seeds to a heatproof bowl. Pour hot oil over and set aside to cool.
  3. Once cool, add the garlic and lemon zest to the oil, and reserve for assembling the salad.


  1. Arrange Grilled Cantaloupe on a serving plate, spoon over the Chili-Mustard Oil.
  2. Spritz the lemon juice over the dressed cantaloupe.
  3. Neatly arrange the feta and mint over the top.
  4. Season with flakey sea salt and serve immediately. Enjoy! 


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