This salad had my tastebuds intrigued, tangy, cheesy, sweet, minty? All of the above... And I tell you what, it was a refreshing experience!
Minty Melon, Feta & Fennel Salad
4 handfuls of washed leaves (I used mixed baby leaves)
1 fennel, trimmed and thinly sliced
300g cantaloupe, deseeded and cut into long slices
1 tbsp white wine vinegar
Juice of 1/4 lime
3 tbsp olive oil
Salt and pepper to taste
2 sprigs of fresh mint, finely chopped
- Divide the leaves between two plates, and if you want to crisp up the fennel, you can leave it in a bowl of icy water for five minutes - but I skipped this step, still crunchy! Sprinkle the slices of fennel across the plates, followed by the cantaloupe. Crumble over the feta... Aaaaalmost done now, just one more thing...
- Mix the dressing ingredients in a small bowl and drizzle atop of the salad - ta dah!
The colours on the plate made me really happy... Trying to suppress the early Winter evenings, eating happy food packed full of goodness!
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