Griddled Melon & Herb Salad
Clock Image
Prep: 20 mins
Cook: 25 mins
We’re going to twist your melon with this showstopper salad, mixing up fruit bowl favourites Galias with peppery rocket and creamy organic feta.
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591 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 red onion
  • 1 orange
  • A 150g bag of quinoa
  • 1 melon
  • A handful of mint
  • A handful of chervil
  • A handful of flat leaf parsley
  • 2 large handfuls of rocket
  • A 100g chunk of feta
From your kitchen
  • Sea salt and freshly ground pepper
  • 1 tbsp olive oil
You'll need
  • Barbecue or griddle pan
  • Small bowl
  • Pan with lid
  • Large bowl
Step by step this way
  • 1.

    If you’re using a barbecue, fire it up. Peel and finely slice the red onion. Zest and juice the orange and tip into a bowl with the onion. Add a pinch of salt and leave to marinate.

  • 2.

    Rinse your quinoa for a few mins. Set a pan over medium heat. Add the quinoa and a pinch of salt. Toast for 1-2 mins, stirring. Pour in enough boiling water to come 1 cm above the quinoa. Cover.

  • 3.

    Simmer for 15 mins or till the water has mainly been absorbed. Set aside to steam (lid still on) for a further 5 mins. Drain, if necessary, and leave to cool.

  • 4.

    Halve your melon lengthwise then halve again. Cut the quarters into 5 cm thick slices. Leave the skin on, this keeps the melon together while cooking.

  • 5.

    Pick the mint, parsley and chervil leaves from the stalks. Discard the stalks and roughly chop the herbs. Place in a serving bowl with the rocket, saving a handful of the herbs for garnishing.

  • 6.

    If you’re using a griddle pan then heat it till it’s smoking. Brush the melon with a little oil. Place onto your pan or barbecue. Cook each side for 2-3 mins till griddle marks appear and it’s warmed through.

  • 7.

    Tumble the cooled quinoa into the bowl with the herbs and rocket. Add the marinated onions. Season and toss.

  • 8.

    Lay the griddled melon on top of the salad. Crumble the feta all over. Scatter over the remaining herbs to serve.