Melon and watermelon salad with feta, mint, pistachios and honey

Recreate some Mediterranean holiday magic in your own kitchen with the big fresh flavours of the Greek Islands. This is an edited extract from The Greek Islands Cookbook – Simple sun-kissed recipes by Carolina Doriti. Published by Murdoch Books. RRP$39.99

Serves: 2-4

Time to make: 15 mins

Ingredients

More weights & measures

200g melon (I use galia and rockmelon), cut into cubes and chilled

200g watermelon, cut into cubes and chilled

100–150g feta, cubed

2 tablespoons unroasted pistachios

2 tablespoons extra-virgin olive oil (early harvest, if possible)

2 teaspoons runny thyme

Honey (or any other honey)

12 small mint leaves, whole or roughly chopped

Sea salt and freshly ground black pepper

Instructions

Stay Awake

1 Place melon and watermelon cubes in a colander to drain any excess moisture, then arrange them on a serving platter.

2 Scatter feta cubes over the fruit, followed by half the toasted pistachios. Season with sea salt and freshly ground black pepper.

3 Drizzle the olive oil over the salad, followed by the honey.

4 Finish by sprinkling over the remaining toasted pistachios and chopped mint on top. Serve immediately.

Nutrition Info (per serve)

Calories 250 cal

Kilojoules 1050 kJ

Protein 8 g

Total fat 20 g

Saturated fat 7 g

Carbohydrates 8 g

Sugar 9 g

Dietary fibre 1.2 g

Sodium 420 mg

Calcium 130 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.