Cucumber and Melon Salad with Chilli and Honey

Ingredients for Cucumber and Melon Salad with Chilli and Honey

• 30g raw pistachios

• 1/2 jalapeño or Fresno chilli, thinly sliced

• 2 tablespoons white wine vinegar

• 1 teaspoon honey

• 3 tablespoons extra-virgin olive oil

• Kosher salt, freshly ground pepper

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

• 1/4 medium ripe honeydew melon or cantaloupe, rind removed

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

• 1/2 cup basil leaves

Preheat oven to 177°C. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool, then finely chop 2 tablespoons pistachios. Leave remaining nuts whole; set aside.

Whisk chopped pistachios, chilli, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.

Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and 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.