close
Advertisement
Shop Now
Magazine

Melon, fetta and orange salad

Here, the classic starter of melon and prosciutto is transformed into a tempting main-dish salad with the addition of fetta, cherry tomatoes, cucumber and oranges. Serve for lunch, with warm ciabatta bread to mop up the juices, or as a starter for 6 people.

Melon, fetta and orange salad
Reader's Digest

Ingredients

  • 2 oranges
  • 1/2 honeydew melon, peeled, seeded and sliced
  • 125g cherry tomatoes, halved
  • 2/3 cup (85 g) pitted black olives
  • 1/2 Lebanese cucumber, diced
  • 4 spring onions, thinly sliced
  • 6 slices of prosciutto, about 80 g in total, trimmed of all fat and cut into strips
  • 100 g fetta, roughly broken into piecesOrange and basil dressing
  • 1/2 teaspoon grated orange zest
  • 4 tablespoons orange juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sesame oil
  • 6 fresh basil leaves, shredded
  • salt and pepper

Preparation

  1. Make the dressing first. Mix the orange zest and juice with the olive oil, sesame oil and basil in a large salad bowl. Season with salt and pepper to taste.
  2. Cut the peel and pith away from the oranges with a sharp knife. 
  3. Holding them over the salad bowl to catch the juice, cut between the membrane to release the orange segments. Add them to the bowl.
  4. Add the melon, tomatoes, olives, cucumber, spring onions and prosciutto. 
  5. Toss until the ingredients are well blended and coated in dressing. Scatter the fetta over the top and serve.

More Recipes

5 Easy and Fun Halloween Food Ideas

5 Easy and Fun Halloween Food Ideas

If you’re hosting a Halloween party this year, or if you’re getting into the spirit of the holiday, why not create your own spooky snacks at home?
Veggie burgers

Veggie burgers

A few simple ingredients make really tasty meat-free burgers. If you want to barbecue them, the best method is to cook the burgers in advance and just heat them up over the coals, as this prevents them from sticking to the grilling rack.
Summer berry muffins

Summer berry muffins

Fresh summer berries not only add delicious flavour and colour to these tempting American-style muffins, they also make them more nutritious. The muffins are at their best when served warm, fresh from the oven, but will be enjoyed just as much once cooled.
Sushi rolls

Sushi rolls

Japanese food tends to be low in fat, and these stylish sushi rolls are no exception. Now that the ingredients are available in supermarkets, it is easy to make them yourself. You must use sushi rice, which is sticky when cooked.

Sticky spare ribs

Here pork spare ribs are simmered first to tenderise the meat and to remove some of the fat, before being roasted in a deliciously sticky orange and mustard glaze. Choose the meatiest ribs you can find. When serving them, put out finger bowls and plenty of napkins for cleaning fingers.
Advertisement