Slice, drizzle, and squeeze—there’s little more to this refreshing, flavour-packed sweet-meets-heat melon salad.
Mad for melon
Any juicy, ripe melon can be used in this dish. Try a variety for a multicoloured dish or heirloom melons for a unique taste and look.
Melon and Halloumi with Chili Crisp and Lime
Ingredients
- 1 cantaloupe, cold, peeled if desired, seeded, and sliced into 1 in (2.5 cm) wedges
- 7 oz (200 g) grilled or seared halloumi, or feta, sliced into 1/4 in (6 mm) pieces
- 2 Tbsp (30 mL) chili crisp condiment (such as okazu) or sweet Thai chili sauce
- 1 lime, zested and quartered
- 1/2 red Thai chili, thinly sliced or minced
Nutrition
Per serving:
- calories82
- protein4 g
- total fat5 g
- sat. fat4 g
- total carbohydrates5 g
- sugars4 g
- fibre0 g
- sodium312 mg
Directions
01
On serving platter, arrange cantaloupe slices, alternating with slices of halloumi or feta, then drizzle with chili crisp followed by a sprinkle of lime zest, squeeze of lime juice, and scattering of Thai chili. Serve.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
