- 1 Piel de Sapo melon
- 40 g roasted pumpkin seeds
- 120 g Feta
- Olive oil
- Black pepper
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!)
This salad was shared by Chef Paul Geelhoed, Rossio restaurant, Delft, The Netherlands.
Serves two as an entree.