Cantaloupe & Cucumber Salad with Queso Fresco & Spiced Pepitas

Cantaloupe & Cucumber Salad with Queso Fresco & Spiced Pepitas 

A savoury fruity salad that gives cantaloupe and cucumbers some Latin flavours with Queso Fresco, spicy pumpkin seeds and zesty lime dressing 

Ingredients

Spiced Pepitas 

1/2 cup Pumpkin Seeds, Hulled

1/2 tsp Olive Oil

1/2 tsp Paprika

1/4 tsp Chipotle Powder

Salt To Taste

Salad

1/4 cup Olive Oil

2 tbsp Lime Juice

1 tsp Honey

Salt To Taste

Pepper To Taste

1/2 Cantaloupe, about 2 lbs, Peeled and Seeded 

4 Mini Cucumbers, Sliced 1/4 Inch Thick

4 oz Queso Fresco

Cilantro To Garnish

Lemon Wedges 

For the spiced Pepitas, place the pumpkin seeds in a medium sautee pan over medium heat. Cook, stirring occasionally until lightly browned , about 5 minutes. 

Remove pan from heat, add olive oil to coat. Add spices and salt and stir for 30 seconds. Transfer to a plate to cool completely.  Once cooled transfer to an airtight container and store in a cool dry place for up to a month. 

For the salad, whisk 1/4 cup olive oil, lime juice, honey, salt and pepper in a small mixing bowl Neil combined. Set aside. 

Cut cantaloupe into 3/4 inch wedges.  Cut each wedge crosswise into 4 pieces. Place in a large mixing bowl with the cantaloupe and season with salt and pepper. Drizzle with the dressing and gently mix. 

Transfer to a shallow serving platter.  Sprinkle with cheese, some Pepitas and cilantro. Squeeze lime wedges over salad and serve. 

Serves 6 

From: Food & Drink Magazine

Notes:

• if you cannot find Queso Fresco, substitute with Ricotta or Feta