Green Melon, Cubanelle Peppers and Ricotta Salata

Ingredients for Green Melon, Cubanelle Peppers and Ricotta Salata

• 1/2 honeydew melon

• 2 small to medium cubanelle or banana peppers

• Flaky coarse sea salt

• 1 cup loosely packed basil leaves, large ones torn

• 110g ricotta salata cheese, thinly sliced

• Very good extra-virgin olive oil for drizzling

Seed and peel the melon half. Cut it in half lengthwise, then thinly slice crosswise on a diagonal. Trim and seed the peppers, then thinly slice them crosswise into rings.

On a large platter, arrange a layer of slightly overlapping melon slices and generously season with crushed pinches of salt. Add layers of the peppers, basil and cheese. If layering a second round, remember to season with salt between the layers of melon. Crush several generous pinches of salt over the top of the salad, then drizzle generously with oil. Serve immediately.

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.