Melon salad with Thai basil

I like to step beyond the ordinary when it comes to salads. I particularly love the burst of fruit in a salad.

This is a lovely, simple salad that pops with sweetness and spice. The sweetness of the melon balances the bitter notes of the arugula. You can use any melon of your choice, but ensure that they are sweet and ripe. The basil adds its herby notes and the chilli and ginger a pop of spice. They come together beautifully on your palate, leaving a lingering flavour and making you crave more.

This is a beautiful cookbook from a master chef specialising in vegetarian cuisine. The recipes utilise ingredients sourced from the numerous excellent farmers' markets in and around San Francisco. It gives the cookbook a unique perspective on using the fresh and sometimes unique ingredients available. Deborah Madison has published numerous cookbooks, is a vegetarian, and runs the fantastic Greens restaurant in San Francisco. She taught me that vegetables can be the stars of the table and do not need to be overshadowed by protein. This cookbook showcases fresh, organic produce, vegetables, and fruit, highlighting their best qualities.

For more recipes from this cookbook, click here.

Ingredients:

1 large melon, peeled and chunked

1 shallot, finely diced

1 clove garlic, minced

Juice and zest of 2 limes

1/2 teaspoon pepper, white preferred

3/4 cup cilantro leaves, chopped finely

1/3 cup Thai basil leaves, chopped finely

¼ cup mint leaves, chopped finely

1 green chile, finely minced

1 teaspoon ginger paste

2 tablespoons extra virgin olive oil

Salt, to taste

1 bunch of arugula

Toss all the ingredients, except the arugula, together until well combined. Marinate for a maximum of 15 minutes; the salad begins to release liquids, and the melon turns soggy.

Layer a bowl with the arugula. Add the melon on top, drizzling all the juices over the salad. Serve immediately.