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Melon and Halloumi with Chili Crisp and Lime

Serves 8


    Melon and Halloumi with Chili Crisp and Lime

    Slice, drizzle, and squeeze—there’s little more to this refreshing, flavour-packed sweet-meets-heat melon salad.


    Mad for melon

    Any juicy, ripe melon can be used in this dish. Try a variety for a multicoloured dish or heirloom melons for a unique taste and look.


    Melon and Halloumi with Chili Crisp and Lime


      • 1 cantaloupe, cold, peeled if desired, seeded, and sliced into 1 in (2.5 cm) wedges
      • 7 oz (200 g) grilled or seared halloumi, or feta, sliced into 1/4 in (6 mm) pieces
      • 2 Tbsp (30 mL) chili crisp condiment (such as okazu) or sweet Thai chili sauce
      • 1 lime, zested and quartered
      • 1/2 red Thai chili, thinly sliced or minced


      Per serving:

      • calories82
      • protein4 g
      • total fat5 g
        • sat. fat4 g
      • total carbohydrates5 g
        • sugars4 g
        • fibre0 g
      • sodium312 mg



      On serving platter, arrange cantaloupe slices, alternating with slices of halloumi or feta, then drizzle with chili crisp followed by a sprinkle of lime zest, squeeze of lime juice, and scattering of Thai chili. Serve.



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      B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.