This is light and lovely with a delicious floral sweetness from the melon. To make the salad even prettier, tear a few bright yellow courgette flowers into the salad if you have them. We have a small melon baller to make the pearls but if you don’t have one simply cut the melon into small cubes instead.
For the dressing
1/2–1 red or green chilli, according to taste, finely chopped
1 small garlic clove, finely grated
finely grated zest of 1/2 lemon plus extra to garnish
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper
For the salad
3 medium courgettes, thinly sliced
4 round tomatoes, diced or 8 cherry tomatoes, halved
1 red pepper, deseeded and finely sliced
a handful of basil leaves, tough stems discarded
1/2 honeydew or cantaloupe melon (about 150g flesh), cut into pearls
100g ricotta, drained.