This simple recipe combines melon – the ultimate summer refresher – with mozzarella and salami for an innovative, zesty, and not to mention tasty salad, with plenty of healthy zing.
Preheat the oven to gas 7, 220°C, fan 200°C. Cover a baking tray with nonstick baking paper and top with the salami. Cook for 3-5 minutes, until just crisp. Remove from the tray and leave to cool slightly on a plate before tearing into pieces.
Meanwhile, for the dressing, put the olive oil and balsamic vinegar in a small, clean jar. Season well, adding the caster sugar to taste. Put the lid on the jar and shake to combine.
Arrange the rocket leaves, melon cubes, mozzarella and salami on a large serving platter. To serve, drizzle over the dressing and garnish with the basil leaves and red chilli.
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