Serves 6 as an accompaniment to a main meal
1 medium sapo de piel, deseeded, skinned and cut into bite-sized pieces
5 spring onions, diced
½ bunch Italian parsley, de-stemmed and chopped
½ bunch spearmint leaves, de-stemmed and chopped
Sea salt and a good grinding of pepper
Pinch of sumac
50 gm slivered blanched almonds, toasted in a dry pan
Dressing
1 small lime, juiced (around 30mls)
1 tablespoon sherry vinegar
60 mls extra virgin olive oil
1 teaspoon sugar
½ teaspoon sea salt
Freshly ground pepper
Combine melon, spring onions and herbs in a large bowl. Mix dressing ingredients together and toss through the salad. Scatter with toasted almonds and sprinkle with sumac.
And if you’d like to make the dish a bit more substantial top it with a few good dollops of Persian feta. Delicious.
