Melon, Feta and Pinenut Salsa

Name: Melon, Feta and Pinenut Salsa
Yield: Serves 8–10 as an accompaniment
Ingredients: freshly ground black pepper; pinch salt; juice of 1 lime or ½ lemon; 2 spring onions, finely sliced; 3 tablespoons extra virgin olive oil; 1 smallish melon or 2 different-coloured halves, peeled and diced; 150 g (5 oz) feta, cut into same-sized cubes; 100 g (3 ½ oz) pinenuts, toasted

Preparation info

Serves
8–10
as an accompaniment

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Okay, okay, I admit it — this is based on one of my favourite salads, which appeared in my Sugar Club Cookbook. But I often make this version to use as a salsa on crostini, grilled fish and chicken. And it’s a good way to use up leftover wedges of melon.

Ingredients

1 smallish melon or 2 different-coloured halves, peeled and diced
150 g (5

Side dish
Vegetarian
Gluten-free

Method

Combine all ingredients and leave for 20 minutes. Mix again then serve.