Lesley waters’ Mediterranean melon salad

I got this idea from a visit to Greece some years ago. An
unusual yet fantastic combination, serve as a large
platter for sunny alfresco entertaining or serve on
individual plates.

Preparation time: 15 minutes
Cooking time: 8 minutes
Serves: 6

Ingredients

300g (10 ½ oz) cherry tomatoes on the vine
45ml (3tbsp) olive oil
30ml (2tbsp) balsamic vinegar
150g (5 ½ oz) plump green olives
200g (7oz) feta cheese, crumbled
50g (2oz) pinenuts, toasted
1 x 110g bag Rocket Salad or 1 x100g bag Herb Salad
1 medium, ripe, orange-fleshed melon, such as cantaloupe, peeled, deseeded and thinly sliced

Method

Pre heat the oven to 200°C, 400°F, Gas 6. Place the tomatoes onto a roasting tray and drizzle over 15ml (1tbsp) olive oil and roast for 6-8 minutes or until lightly charred and softened but still holding their shape.

Whisk together the remaining oil and balsamic vinegar and set to one side.

Squeeze the olives with your fingers to remove the stones and tear the olives in half. Toss the olives with the Feta and pinenuts, set to one side.

Arrange the Rocket or Herb salad onto a large serving platter or divide between 6 serving plates. Top with slices of melon and roasted cherry tomatoes.

Scatter over the Feta mixture. Generously grind over some black pepper and finish with a drizzle of olive oil and balsamic dressing. Serve with some good rustic bread.