Melon and feta salad

Recipe from: 2/10/1993 12:00:00 AM
Ingredients 9
Servings 4


  • 1
    each honeydew melon and spanspek, peeled and seeded
  • 250
    feta cheese, crumbled
  • 1
    bunch spring onions, finely chopped
  • salt and milled black pepper
  • 1
    small lemon, juice
  • 125
    olive oil
  • 1
    bunch fresh basil, broken into pieces
  • 3
    chicory bulbs (optional)
  • 4
    heads baby gem lettuce


Chop melons into 5 cm chunks. Mix all ingredients except chicory and lettuce together. Arrange chicory and lettuce on a large platter or individual plates, top with melon mixture and serve with crusty wholewheat bread. TOTAL KILOJOULE COUNT: 8 425 kJ (2 015 Cal). A portion: 2 105 kJ (505 Cal).

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