Rockmelon, mint and snow pea salad
- 200g snow peas, halved diagonally
- 120g mixed baby salad leaves
- 2 Lebanese cucumber, halved lengthways, chopped
- ½ rockmelon, peeled, deseeded, thinly sliced
- 1 cup fresh mint leaves
- 50g Danish feta cheese, crumbled
- 1/3 cup pepitas, toasted
Lemon chilli dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh chives
- ½ teaspoon dried chilli flakes
- Place snow peas in heatproof bowl. Cover with boiling water. Stand 1 minute. Drain, rinse under cold water, drain well.
- To make dressing, whisk all ingredients in a small bowl.
- Layer salad leaves, cucumber, snow peas, rockmelon and mint on a serving platter or board.
- 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.
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