Grilled Cantaloupe

Difficulty:
1/5

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.