Rockmelon Salad with Salted Capers & Hazelnuts Recipe
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Low FODMAP
Freshly Picked
Easy peasy
Entertaining
Salads
This salad aims to breathe new life into the word ‘salad’ — textural, juicy, both sweet and salty, and not a leaf in sight — this one will go down a treat at your next gathering!
You will need
Serves 4
- 1/2 ripe rockmelon
- 1 tablespoon salted capers
- 30 grams roasted hazelnuts smashed
- 1/2 cup plant-based feta
- 20 millilitres extra virgin olive oil
- 10 millilitres apple cider vinegar
Recipe: Simon Toohey
Directions
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Step 1
First, rinse the salted capers and then soak in fresh water; or if you would like to skip this step, you can use the capers in brine.
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Step 2
Cut the rockmelon in half, scoop out the seeds, cut the skin off the rockmelon, and then slice on the cross-section about 2cm thick. (Full disclosure, they can be cut any way you like, but this is Simon’s favourite method!)
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Step 3
Place the rockmelon on a plate and sprinkle with the hazelnuts, capers, plant-based feta, drizzle over the olive oil and the apple cider vinegar and serve.
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Recipe: Simon Toohey
