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Layered melon salad with a kick

by Michael Joliffe

Serves 2

Time to prepare 20 mins

100g pre-prepared melon chunks (watermelon and honeydew)
30g unsweetened soya yoghurt
1 large handful of rocket leaves
5-6 fresh shredded mint leaves
1 small red chilli
2tbsp of macadamia nut oil
1 tbsp of flavoured, freshly ground seed mixture (pumpkin, flax, sesame, sunflower)
1bsp of freshly grated ginger
Juice of 1 lemon
Juice of 1 lime
Cracked black pepper


  1. Layer two plates with the rocket leaves at the bottom, topping with melon chunks, half of the mint leaves and all of the ginger, spread evenly.
  2. Grind 1tbsp of mixed seeds in a coffee or other grinder and continue to layer onto the salad, along with the macadamia nut oil.
  3. Dice and de-seed the chilli carefully and top each salad to taste.
  4. Add a dash of lime and lemon juice to each salad, and season with pepper to taste.
  5. Arrange the soya yoghurt as a dip on the side of the plate, surrounded by the other half of the mint leaves.

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