MELON MINT AND PEPPER SALAD
This is an extremely moreish salad to serve with barbecued seafood or chicken. Add a little fresh chilli if you wish. It can be made up to one day in advance, leaving mint to add as you serve, but it is best made on the day it is to be eaten.
250g (1/2) rock melon (peeled, seeded and cut into bite sized pieces
70g (1/2) red pepper (deseeded & cut into 5mm strips)
35g (1/4) yellow pepper (deseeded & cut into 5mm strips)
75g green grapes (destalked)
40g (1/2 medium) red onion (peeled & finely sliced)
40g (2-3 medium sized) radish (trimmed & finely sliced)
30ml (2 tbsp) extra virgin olive oil
30ml (2 tbsp) balsamic vinegar
handful fresh mint leaves (sliced)
flaky salt & freshly ground black pepper to taste
- Dump all ingredients into a bowl and gently combine.
- Cover and refrigerate until required.