Recipe by Elizabeth Winslow, Photography and Styling by Casey Woods
Why should burgers and steaks have all the fun? It’s Labor Day weekend, which means all food must be cooked on a grill – we’re pretty sure it’s a law. Here’s a dish to turn you on to grilled fruit – with a little heat and smoke, the melon gets just the right amount of charred and caramelized, while still retaining a meaty juiciness. The Pecos cantaloupe’s natural sweetness plays off salty nuts with a chile kick and is finished off with tangy, briny feta and the peppery bite of arugula. Serve with whatever else you’re tossing on the flames!
- 1 cantaloupe, seeded, peeled, and cut into wedges
- Juice of 1 lime
- ⅓ c chile-lime cashews, roughly chopped
- ⅓ c feta cheese, crumbled
- 3 large handfuls of arugula
- Olive oil
- Salt to taste
- Heat the grill to high or start a high-heat charcoal fire. Grill the cantaloupe over direct heat until marked by the grill. Remove to a sheet pan, sprinkle with salt, and set aside.
- Wash and dry the arugula and place on a serving platter.
- Lay the melon wedges over the arugula and top with cashew and feta. Squeeze lime juice over everything and drizzle with olive oil.