Cantaloupe and sugar snap peas with ricotta salata recipe

Ingredients for Cantaloupe with sugar snap peas and ricotta salata

• 225 g cantaloupe or honey kiss melon, peeled, deseeded, sliced

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

• 225 g ricotta salata, thinly sliced into strips

• 45 ml tarragon leaves, chopped

• extra-virgin olive oil, to taste

• lemon wedges, for serving

• flaky sea salt, to taste

• Aleppo-style pepper (optional), for serving

How to make Cantaloupe with sugar snap peas and ricotta salata

1. Scoop out the seeds from the melon half and place it cut side down on a chopping board.

2. Remove the rind by slicing down along the curve of the melon with a sharp knife, rotating as you go.

3. Cut the melon in half again, then very thinly slice each piece crosswise using a mandoline to create half-moons, or use a vegetable peeler to make ribbons.

4. Toss the melon, peas, ricotta, and tarragon together on a platter.

5. Drizzle with a little oil, squeeze over some lemon juice, 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.