Cantaloupe and Cucumber Salad

Ingredients for Cantaloupe and Cucumber Salad

• 120ml olive oil

• 60ml Champagne vinegar or white wine vinegar

• 1 teaspoon ground coriander

• 1 teaspoon kosher salt

• 1/4 teaspoons freshly ground black pepper

• 1/8 teaspoons ground cardamom

• 1/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces

• 1 large English hothouse cucumber, sliced on a diagonal 1/2 inch thick

• 2 Fresno chillies, thinly sliced

• 70g unsalted, roasted pumpkin seeds (pepitas)

• 1/4 cup chopped coriander

• 1/4 cup chopped mint

• Sumac (for serving)

• Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.

Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chillies and toss to coat in dressing. Let sit, uncovered, 15 minutes.

To serve, add pumpkin seeds, coriander, and mint to salad and toss gently to combine. Top with sumac.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.