Name: Melon, cucumber and white onion salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 medium rockmelon (cantaloupe) (1.7kg); 1 telegraph (hothouse) cucumber (400g), peeled; 1 small white onion (80g); 1 cup (120g) pecans; 200 gram (6½ ounces) feta, crumbled; Dressing; 1/2 cup (125ml) olive oil; 1 tablespoon grated lime rind; 1/4 cup (60ml) lime juice; 1 tablespoon caster (superfine) sugar

Ingredients

1 medium rockmelon (cantaloupe) (1.7kg)

1 telegraph (hothouse) cucumber (400g), peeled

1 small white onion (80g)

1 cup (120g) pecans

200 gram (6½ ounces) feta, crumbled

Dressing

1/2 cup (125ml) olive oil

1 tablespoon grated lime rind

1/4 cup (60ml) lime juice

1 tablespoon caster (superfine) sugar

Method

1.Peel and seed melon, cut into large pieces. Using a vegetable peeler, peel ribbons from outside of cucumber until there are only seeds left; discard seeds. Using a mandoline or V-slicer, thinly slice onion into rings.

2.Stir nuts in a small frying pan over medium heat until toasted lightly. Cool; chop coarsely.

3.To make dressing; stir ingredients in a small bowl until sugar dissolves.

4.Place melon, cucumber, onion, nuts and dressing in a large bowl; toss gently to combine. Top with feta.

You will need about 3 limes for this recipe.
Note

Women's Weekly Food

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