This is too easy to make to really count as a recipe, it’s more of an idea… salty white cheese, sweet melon, a nice grassy note from the tarragon, and a citric hit of lemon. Substitute honey dew for rock melon if you’d prefer things in a cool green colour palate, or for a more classic combination, use watermelon and mint in place of the rock melon and tarragon…


(Serves 4)

  • Half a medium-sized rockmelon (cantaloupe)
  • 200g good-quality sheep’s feta
  • A few sprigs of tarragon
  • Juice of half a lemon
  • Splash of extra virgin olive oil
  • Freshly ground black pepper


Cut the melon into large wedges, remove the seeds and skin, then cut into generous bite-sized pieces.

Arrange these on a pretty serving platter, then scatter with feta cheese, broken into chunks by hand.

Pull the tarragon leaves from their stems and scatter these atop as well.

Squeeze over the juice of half a lemon – drizzle with olive oil – season with a little freshly ground pepper. E voilà!