Rockmelon, baby spinach, feta and bacon salad

The sweetness of the melon goes beautifully with the savoury feta and bacon.


Serves 4 

6 rashers streaky bacon - cooked to crispy, cooled and crumbled
1 shallot or ½ small red onion -  thinly sliced
200g creamy feta - cubed or crumbled
120g baby spinach leaves
1 rockmelon -  remove seeds, cut into cubes or scoop into balls
1 tsp black sesame seeds (optional)



½ tsp Dijon mustard
2 Tbs red wine or balsamic vinegar
¼ cup extra virgin olive oil
1 tsp honey


Prepare all the salad ingredients. Combine all the dressing ingredients in jar and shake to mix.
Toss the spinach leaves with the dressing, leaving a little aside for a final drizzle.
Pile the dressed leaves into your salad dish.
Top with the other ingredients and finish with a dusting of black sesame seeds if using.
Drizzle with the rest of the dressing and serve.



All ingredients can be prepared in advance and kept in the fridge (individually) until assembly.
A gorgeous salad on it’s own or to accompany panfried fish or hot smoked salmon.
Use rockmelon when it’s ripe and add any juice to the dressing.
Replace the bacon with prosciutto for a special occasion.