• 1 small rockmelon (cut and cubed)
  • 120g baby kale leaves
  • 100g feta (to crumble over the top
  • 4 tablespoons of pumpkin seeds (lightly roasted)
  • Juice of 1/2 a lime

Dressing ingredients

  • 3 tablespoons olive oil
  • 1 tablespoon white balsamic vinegar
  • Salt to taste

Author of this recipe

Steven Roberts

Steven Roberts

Amateur cook

I‘m a salad lover who is passionate about vegetables and the flavours, the colours and simple combinations that you can prepare with wonderful fresh produce.As a founding member, I’m... Read more

It is always fun to combine sweet, salty and even slightly bitter flavours in a salad. This Italian inspired salad features sweet succulent rockmelon pieces, tossed through baby kale leaves dressed with olive oil, balsamic vinegar and lime juice. The feta and roasted pumpkin seeds just finish and compliment the flavours. Enjoy.

Total votes: 253


  • Cut and peel the rockmelon into bite sized pieces. Set aside
  • Make the dressing: Simply whisk together the olive oil, salt to taste & balsamic vinegar. Then empty the bag of baby kale leaves into a bowl and, with you hands, evenly coat the leaves with the dressing. This is important as kale leaves are quite tough "undressed!"
  • In a hot non-stick pan lightly roast the pumkin seeds just for a few minutes - without any oil.
  • On your plates or platter - place a bed of the dressed leaves, top with the rockmelon pieces, crumble over the feta and scatter the lightly roasted pumpkin seeds.
  • Serve with a generous squeeze of fresh lime juice over the top. 

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