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This salad aims to breathe new life into the word ‘salad’ — textural, juicy, both sweet and salty, and not a leaf in sight — this one will go down a treat at your next gathering!

You will need

Serves 4

  • 1/2 ripe rockmelon
  • 1 tablespoon salted capers
  • 30 grams roasted hazelnuts smashed
  • 1/2 cup plant-based feta
  • 20 millilitres extra virgin olive oil
  • 10 millilitres apple cider vinegar

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20 mins to prep

mins to cook

  1. Step 1

    First, rinse the salted capers and then soak in fresh water; or if you would like to skip this step, you can use the capers in brine.

  2. Step 2

    Cut the rockmelon in half, scoop out the seeds, cut the skin off the rockmelon, and then slice on the cross-section about 2cm thick. (Full disclosure, they can be cut any way you like, but this is Simon’s favourite method!)

  3. Step 3

    Place the rockmelon on a plate and sprinkle with the hazelnuts, capers, plant-based feta, drizzle over the olive oil and the apple cider vinegar and serve.

Recipe: Simon Toohey

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