Fresh Marinated Honeydew & Cucumber Salad

Serves 2 | Prep time: 45 mins | Cooking time: 0 mins

INGREDIENTS

• 2 cups thinly sliced honeydew melon
• 1 cup sliced cucumber
• 4 radishes, thinly sliced
• 1/3 cup vegan feta, crumbled
• 1/4 cup pecans
• Juice of 1 lime
• 1 tsp maple syrup
• 10-12 fresh mint leaves, plus extra for serving
• 1/8 tsp salt
• 1 Tbsp extra virgin olive oil
• 1 Tbsp chopped fresh dill, optional

METHOD

1. Remove the seeds from the honeydew melon and slice the flesh thinly. Place the slices in a colander and leave them to drain for 5 to 10 minutes.
2. Transfer the honeydew to a bowl. Add the lime juice, maple syrup, salt and fresh mint leaves.
3. Gently massage the melon with clean hands for 1 to 2 minutes, making sure the slices are evenly coated without breaking them.
4. Cover and refrigerate for 30 minutes, allowing the honeydew to absorb the lime and mint flavours.
5. Meanwhile, thinly slice the cucumber and radishes. Crumble the vegan feta and roughly chop the pecans.
6. Arrange the marinated honeydew on a serving plate, then layer the cucumber, radishes, vegan feta and pecans over the top.
7. Drizzle with extra virgin olive oil and finish with fresh mint leaves and chopped dill, if using.
8. Taste and adjust the seasoning only if necessary. Serve immediately while the cucumber and radishes are still crisp.

Storage Note: This salad is best enjoyed immediately after assembling, while the cucumber and radishes are still crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, although the ingredients will gradually release more liquid and soften. Freezing is not recommended.