Cantaloupe & Cucumber Salad with Spicy Pepitas
Print recipe| Serves | 6 |
| Inspiration | LCBO Summer 2020 Magazine |
Ingredients
Optional
- Large lime wedge
Spiced Pepitas
- 1/2 Cup roasted unsalted pepitas (hulled pumpkin seeds)
- 1/2 Tsp olive oil
- 1/8 - 1/4 Tsp cayenne powder
- 1/2 Tsp paprika
Salad
- 1/4 Cup your best olive oil
- 2 Tbsp lime juice
- 1 Tsp honey
- 1/4 Tsp salt
- freshly ground pepper
- 1/2 Medium to large ripe cantaloupe (peeled and seeded)
- 4 Mini cucumbers (sliced on bias, 1/4 inch thick)
- 4 Oz (115 gm) Greek feta (crumbled)
- Italian parsley (small chop)
Directions
| Spiced Pepitas | |
| Place the pepitas in a medium fry pan over medium heat. Cook stirring occasionally, until starting to brown and making a crackling sound. | |
|
Remove from the heat and stir in the olive oil, coating completely. Add the cayenne and paprika and stir to coat. Add some salt to taste.  | |
| Transfer to a plate or small bowl to cool completely. | |
| These can be stored in an airtight container in a cool, dry place for up to a month | |
| Salad | |
| Whisk the 1/4 cup of olive oil with the lime juice, honey, salt and pepper until combined. Set aside. | |
|
Cut the cantaloupe into 3/4 inch (2 cm) wedges. Cut each wedge into 3 or 4 pieces. Place in a large mixing bowl with cucumber. Drizzle with dressing and gently mix.  | |
|
Arrange on a shallow serving dish. Sprinkle with Feta cheese and some spiced pepitas and the Italian parsley. Squeeze lime wedge over salad if desired and serve.  | |