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.
- Make the dressing by mixing the ingredients together in a bowl. Season to taste and set aside.
- Arrange a layer of courgette slices, tomatoes and red pepper strips onto one large serving plate or individual ones. Pour over a little dressing. Add the remaining sliced vegetables on top followed by the remaining dressing. (At this point the salad will keep for a few hours in the fridge if you wanted to serve it later).
- Just before serving, scatter over the basil leaves and melon pearls and top with teaspoon-sized quenelles of ricotta. To do this squeeze a heaped dessertspoonful of ricotta between 2 dessertspoons into a quenelle, an egg shape with pointed ends. Use one spoon to scoop the shape out from the other and lay onto the salad. Grate a little extra lemon zest on top and finish with a good twist of black pepper.