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Grilled cantaloupe
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.
SERVES
4
Ingredients
Cantalope
- 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
Assembly
- 1 lemon, juiced
- 3/4 cup (180ml) feta cheese, crumbled finely
- 1/2 bunch mint, torn roughly
- Flaky sea salt, to season
Directions
Cantaloupe
- Preheat the grill to high.
- Cut the cantaloupe into half an inch (1.25 cm) thick slices.
- Put the cantaloupe into a large bowl and toss with the olive oil, salt, and pepper.
- Grill the cantaloupe slices until visible marks form, 30 seconds to one minute per side.
- Set aside to cool completely.
Chili-Mustard Oil
- Heat vegetable oil to 350° F (175° C) in a small pot.
- Add chilli flakes and mustard seeds to a heatproof bowl. Pour hot oil over and set aside to cool.
- Once cool, add the garlic and lemon zest to the oil, and reserve for assembling the salad.
Assemble
- Arrange Grilled Cantaloupe on a serving plate, spoon over the Chili-Mustard Oil.
- Spritz the lemon juice over the dressed cantaloupe.
- Neatly arrange the feta and mint over the top.
- Season with flakey sea salt and serve immediately. Enjoy!
