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Summer Melon Salad Recipe

Roasted Melon Summer Salad

Nothing says summer like a salad, they're vibrant tasty and refreshing, and this melon salad is no different. Marinated and roasted, cantaloupe melon paired with perfectly crispy bacon, creamy brie, fresh cucumber, red onion and pea shoots makes for a deliciously indulgent salad that's a tasty lunchtime treat, or a brilliant dish to serve up at a summer soiree.

Prep Time: 2-4 hours
Cook Time: 30 mins
Makes: 4 - 6 servings

What You'll Need

1 Cantaloupe Melon

185g Streaky Bacon

240g Brie

1 Large Red Onion / 2 Small Red Onions

1 Cucumber

2-3 Tablespoons Honey

1-2 Tablespoons Whole Black Peppercorns

4 Leaves Fresh Basil

70g Pea Shoots

Roasted Melon Salad with Cloudy Lemonade

How to Make

1. Slice the melon in half, remove the seeds, and cut into slices.

2. Remove the skin from the melon, then cut the flesh into chunks and place in a bowl.

3. Thinly slice the basil leaves, and place into a jug, then add the honey, peppercorns, water and mix to form the marinade.

4. Cover the melon with the marinade, then leave to marinate in the fridge for a few hours.

5. Once the melon has marinated, place the chunks onto an oven proof tray and roast at 200°
C for approx. 30 mins, or until the edges begin to brown and blacken.

6. Whilst the melon is cooking, fry the rasher of bacon in a pan until crispy then set aside on a plate covered in kitchen roll to cool.

7. Wash and spread the pea shoots over your serving plate or place into a bowl, then dice the cucumber, very thinly slice the onion and add to the pea shoots.

8. Slice the brie into small pieces, then cut the bacon rashers side ways to create small strips and add both to the salad.
Tip: it's easiest to use scissors to cut up the bacon.

9. Spoon some of the left over melon marinade over the salad, avoid adding too many peppercorns and gently toss.

10. Once the melon is done, remove from the oven and scatter over the salad, then serve along side fresh lemonade with plenty of ice.

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