Cucumber and melon salad with chilli and honey dressing

Ingredients for Cucumber and melon salad with chile and honey

• 30 g raw pistachios

• 1/2 jalapeño or Fresno pepper, thinly sliced

• 30 ml white wine vinegar

• 5 ml honey

• 45 ml extra-virgin olive oil

• kosher salt, freshly ground pepper

• 1 English hothouse cucumber, halved crosswise, then halved lengthwise, seeds scooped out

• 150 g ripe honeydew melon or cantaloupe, rind removed

• 140 g ricotta salata (salted dry ricotta) or feta

• 15 g basil leaves

How to make Cucumber and melon salad with chile and honey

1. Preheat the oven to 175°C (fan 160°C).

2. Toast the pistachios on a rimmed baking tray, tossing once, until golden brown, about 7–9 minutes. Let them cool, then finely chop 2 tablespoons of the pistachios and leave the remaining nuts whole. Set aside.

3. In a small bowl, whisk together the chopped pistachios, chilli, vinegar, and honey. Gradually drizzle in the oil while whisking constantly until the dressing is emulsified. Season the dressing generously with salt and pepper.

4. Using a mandoline, shave the cucumber and honeydew lengthwise (or thinly slice them with a knife) and place in a large bowl.

5. Adjust the mandoline blade to a slightly wider setting and shave the cheese into planks. Add the cheese to the bowl along with the basil and reserved whole pistachios.

6. Drizzle the dressing over the salad and toss gently to combine. Season with additional salt and pepper to taste.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.