• 1 Piel de Sapo melon
  • 40 g roasted pumpkin seeds
  • 120 g Feta
  • Olive oil
  • Black pepper
  • Mint

Author of this recipe

Agricola Famosa

Agricola Famosa

Grower / producer

Founded in 1995, Agrícola Famosa is a family owned melon growing company located on the border of the states of Rio Grande do Norte and Ceará, Brazil. We are very proud of our company and... Read more

What a great combination the salty cheese matches perfectly with the sweet, juicy melon.


Cut the melon in half and remove the seeds. Cut off both points of the melon so it can stand. Scoop out small balls of melon with an apple corer and place in a bowl. Cut the feta into cubes and add to the melon balls. Sprinkle the pumpkin seeds on the feta and melon, drizzle with olive oil and put on a little black pepper. Now mix everything together and carefully spoon the mixture into the half melon. Place the melons in the refrigerator for half hour before eating. Garnish the melons with some mint leaves before serving. Great for lunch (on the beach!)

Tips from the author

This salad was shared by Chef Paul Geelhoed, Rossio restaurant, Delft, The Netherlands. Serves two as an entree.