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    Minted melon, spiced almond & olive salad

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    Minted melon, spiced almond & olive salad

    • Preparation time: 10 minutes
    • Cooking time: 1-2 minutes
    • Total time: 12 minutes

    Serves: 2-4

    Ingredients

    1 tbsp Spanish extra virgin olive oil
    50g Waitrose Duchy Organic Almonds
    1 tsp Cooks’ Ingredients Chilli & Orange Paste
    1 cantaloupe melon
    1 tsp clear honey
    2 tbsp chopped mint
    1 tsp sherry vinegar
    100g Unearthed Castelreal Gordal Olives, halved or sliced and stoned
    100g No.1 Spanish Manchego Curado DOP, cubed
    ½ x 90g pack wild rocket

    Method

    1. Heat 1 tsp of the oil in a small frying pan and add the almonds. Toss with the oil, then add the chilli paste and cook for 1-2 minutes until toasted and golden. Tip into a bowl to cool.

    2. Halve the melon, remove the seeds and peel away the skin with a small knife. Cut into thin slices and arrange on a large platter.

    3. Whisk together the remaining oil with the honey, mint and sherry vinegar. Season to taste and drizzle ½ of it over the melon.

    4. Scatter the olives, cheese and almonds over the top, pile the rocket into the centre, finish with the remaining dressing then serve.

    Your recipe note

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    Cook’s tip Serve the individual parts of this salad as a selection of tapas. Try adding other Spanish ingredients too, such as little marinated anchovies, sliced chorizo or cubes of Spanish omelette with cocktail sticks to hand round with glasses of chilled fino sherry.

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