Melon Salad
Can’t stop, won’t stop. When you’ve got ingredients this good this time of year, cooking couldn’t be more simple and delicious.
Serves 4
1/2 melon, skin removed and diced
1/2 cucumber, peeled and sliced
1 tsp salt
Pinch of Aleppo chilli flakes
2 tbsp olive oil
1/2 lemon juice
12 mint leaves
50g Neal’s Yard Dairy Wakebridge cheese (or salted ricotta / pecorino)
60g pinenuts, toasted
Prepare your melon and cucumber. Then pop them in a bowl with the salt, Aleppo chilli, olive oil, lemon juice. Let that sit for 10-15 minutes so that the salt and bring out the juices from the fruit. Then add mint and toasted pine nuts and mix everything together.
Pour out onto a serving dish and top with cheese. You wanted something salty and not too soft here. I chose the divine Wakebrige cheese from Neal’s Yard Dairy, but if you can’t get there I’d choose a salted ricotta or pecorino.