Recipe: Melon, Cucumber, Chili, Mint and Feta Salad

From The Ketogenic Kitchen, by Domini Kemp and Patricia Daly

Serves 6

1 Honeydew melon

1 large cucumber

2-3 fresh mint leave sprigs

Juice of 1 lemon

2 tablespoons of olive oil

Salt and pepper

½ teaspoon chili flakes

3.5 ounces goat feta cheese

1. 1. Cut the melon into slices, de-seed and cut out flesh. A melon baller makes the appearance nice if you have one. Otherwise, cut the flesh into bite-sized pieces. Place in a large bowl.
2. 2. Wash the cucumber and cut lengthwise into quarters. Then dice into bite-sized pieces and add to the bowl. English cucumbers partially peeled would be lovely.
3. 3. Chop the mint and add to the bowl along with the lemon juice, olive oil and some salt and pepper.
4. 4. Add the chili flakes and mix well. Adjust the seasoning if needed.
5. 5. Add the goat feta, toss lightly and serve.

Net Carbs: 9.8g

Protein: 4.2 g

Fat 7.2 g

Calories: 125