SUMMER MALANGE OF MELON MINT AND PEPPER
This recipe can be used as part of Barbecued Chermoula Lamb recipe. Although Summer Melange of Melon, Mint and Pepper can be made up to one day in advance, it is best made on the day.
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)
Maldon salt & freshly ground black pepper
- Dump all ingredients into a bowl and gently combine.
- Cover and refrigerate until required.