Crisp cucumber and juicy melon get a kick from lime and chili. Toasted pumpkin seeds add a nutty crunch. Toss the salad just before serving so it stays fresh and crisp.
This salad is all about a bright contrast: cool, crisp cucumber against soft, sweet melon. A ripe cantaloupe or Galia melon works well; choose one that smells fragrant and yields slightly near the stem, but doesn’t feel soft or mushy. In the Netherlands, melons are at their best in summer. Out of season, you can make the same combination with a ripe melon from the store, but taste it first: the sweeter the fruit, the more lime you might like.
Cut the cucumber and melon into roughly equal-sized pieces so each bite includes both ingredients. A thin-skinned, firm cucumber can be used with its peel on; if the peel is thick or bitter, you can peel some of it. Scoop the seeds out of a ripe melon before cutting the flesh. Small cubes are easy to eat, while slightly larger pieces retain their juicy texture better.
Lime juice adds acidity and fragrance, and a little chili brings gentle heat to balance the sweetness. Chili flakes are easy to measure; start with a small amount and add more to taste. Fresh mint makes the salad cool and aromatic. Tear or cut the leaves just before using so they don’t get bruised or turn dark unnecessarily. A pinch of salt brings the flavors into focus, but don’t use too much: salt draws moisture from cucumber and melon.
Pumpkin seeds quickly turn nutty and crisp in a dry skillet. Keep the pan over medium heat and shake it regularly; once the seeds are lightly colored and fragrant, transfer them to a plate to cool. They’ll keep cooking for a little while in the hot pan, so don’t leave them in there. Sprinkle them over the salad at the very end, or they’ll lose their crunch.
Serve the salad soon after tossing as a cool side dish with grilled vegetables, fish or spicy chicken. You can cut the cucumber and melon ahead of time and keep them covered in the refrigerator, but store the dressing, mint and seeds separately. Toss in the lime and chili just before eating, then add the mint and seeds. Leftovers can be kept covered in the refrigerator for a short time, but they’ll become softer and more watery; for the best texture, this dish is meant to be served fresh.
Toast the pumpkin seeds in a dry skillet over medium heat. Shake the pan regularly and transfer the seeds to a plate as soon as they’re lightly colored and fragrant. Let cool.
Cut the cucumber and melon flesh into bite-sized pieces. Put them in a large bowl.
Stir together the lime juice, chili flakes and salt. Taste and add a little more chili if you like.
Tear the mint leaves into large pieces. Gently toss the dressing and mint with the cucumber and melon just before serving.
Sprinkle with the cooled pumpkin seeds and serve immediately.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.