Cantaloupe with Sugar Snap Peas and Ricotta Salata

Ingredients for Cantaloupe with Sugar Snap Peas and Ricotta Salata

• 1/2 small cantaloupe or Honey Kiss melon (about 675g .)

• 230g sugar snap peas, strings removed, thinly sliced on a diagonal

• 230g ricotta salata (salted dry ricotta), thinly sliced into strips with a vegetable peeler or mandoline

• 45ml tarragon leaves

• Extra-virgin olive oil, lemon wedges, flaky sea salt, and Aleppo-style pepper (for serving)

Scoop out seeds from melon half and place, cut side down, on a cutting board and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go. Cut in half again, then very thinly slice each piece crosswise on a mandoline (to make half-moons) or use a vegetable peeler to make ribbons.

Toss melon, peas, ricotta, and tarragon on a platter. Drizzle with some oil, squeeze some lemon juice over, and sprinkle with salt and Aleppo-style pepper.

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.