Chemotherapy: melon and feta salad

Extracted from Healthy Eating During Chemotherapy by Jose Van Mil. To make this recipe work, choose a ripe, sweet melon with a nice aromatic smell. If you cannot find a ripe melon, it's better to use a different fruit, such as a ripe mango or even strawberries. The feta can be left out, and fried bacon bits may be added.

Savoury melon saladSavoury melon salad

Soft: cold, savoury, strong flavour.


2–3 small portions

  • 1 spring onion
  • Sprig of fresh parsley
  • About 25g feta cheese cubes
  • 1 tablespoon lemon juice
  • 2 tablespoons flaxseed or olive oil
  • Pinch of salt
  • Pinch of pepper
  • 1/2 very small cantaloupe melon


  • Wash and chop the spring onion finely. Chop the parsley finely. Crumble the feta cheese.
  • Mix the spring onion with the parsley, lemon juice, oil, and a pinch each of salt and pepper.
  • Cut the melon into three wedges and scoop out the seeds. Remove the skin from the melon, cut the flesh into pieces and put them in a bowl.
  • Mix the feta and spring onion dressing thoroughly with the melon. Place each melon skin wedge on a small plate and spoon over 2–3 good tablespoons of melon salad.

Tip: This melon salad can be kept in the fridge for at least a day, so there is no need to finish it all in one go.

For a family of four: Double the ingredients and serve as a starter.Healthy Eating During Chemotherapy

Healthy Eating During Chemotherapy, published by Kyle Cathie, RRP £12.99.


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