Rating: 4 stars
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Heirloom Charentais melons have smooth, gray-green skin and bright orange flesh that is supersweet and fragrant. For a substitute you can use a combination of honeydew melon and cantaloupe.

Ivy Manning
Recipe by Cooking Light June 2015

Gallery

Credit: Neil Dacosta

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Line a baking sheet with parchment paper; coat with cooking spray. Combine salt and egg white in a medium bowl, stirring with a whisk until frothy. Add sunflower seeds and next 5 ingredients (through chili powder); stir to coat. Spread mixture in an even layer on prepared baking sheet. Bake at 350° for 15 minutes, stirring once after 10 minutes. Cool granola completely.

  • Combine oil, vinegar, and honey in a small bowl, stirring with a whisk. Place about 1 cup melon on each of 8 small plates. Top each serving with 1 1/2 teaspoons vinegar mixture, 1 1/2 tablespoons granola, and 1 tablespoon basil.

Nutrition Facts

176 calories; fat 9.8g; saturated fat 1.1g; mono fat 4.8g; poly fat 3g; protein 5g; carbohydrates 20g; fiber 3g; iron 1mg; sodium 160mg; calcium 56mg.
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