Ease of Preparation: Easy
Yield: Serves 4
Grilled Cantaloupe
The honeyed, musky and floral flesh of ripe cantaloupe is accented by the smokiness of a hot grill, the heat of the chili-mustard oil and the saltiness of feta cheese.
Ingredients:
Cantaloupe:
- 1 cantaloupe, peeled, halved, and seeds removed
- 3 tablespoons (45 ml) olive oil
- Salt and pepper
Chili-Mustard Oil:
- 1 cup (240 ml) vegetable oil
- ¼ cup (60 ml) chili flakes
- ¼ cup (60 ml) mustard seeds
- 2 cloves garlic, finely grated
- 1 lemon, zest
To Assemble:
- Grilled Cantaloupe
- Chili-Mustard Oil
- 1 lemon, juice
- ¾ cup (180 ml) feta cheese, crumbled finely
- ½ bunch mint, torn roughly
- Flaky sea salt
Method:
For the Cantaloupe:
Preheat the grill to high.
Cut the cantaloupe into ½ inch (1.25 cm) thick slices.
Put the cantaloupe into a large bowl and toss with the olive oil, salt, and pepper.
Grill the cantaloupe slices until visible marks form, 30 seconds to 1 minute per side.
Set aside to cool completely.
For the Chili-Mustard Oil:
Heat vegetable oil to 350 F (175 C) in a small pot.
Add chili flakes and mustard seeds to a heatproof bowl. Pour hot oil over and set aside to cool.
Once cool, add the garlic and lemon zest to the oil, reserve for assembling the salad.
To Assemble:
Arrange Grilled Cantaloupe on a serving plate, spoon over the Chili-Mustard Oil.
Spritz the lemon juice over the dressed cantaloupe.
Neatly arrange the feta and mint over the top.
Season with flakey sea salt and serve immediately.
