Caribbean melon salad

Ingredients for 2 servings:

• ¼ watermelon(s)
• ½ cucumber(s)
• 2 spring onions
• 1 garlic clove(s)
• ½ bunch basil
• ½ lime(s)
• 1 chili pepper(s), red, hot
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Watermelon, cucumber, and basil salad for really hot days, a great side dish for grilled fish

Peel the watermelon and cut into 1 x 1 cm cubes. Wash and halve the cucumber. Scrape out the seeds with a spoon and discard. Cut the cucumber into approximately 1/2 cm cubes. Wear gloves when handling the chili pepper. Cut in half, scrape out the seeds, and discard. Chop the pepper into small cubes. Then wash your work surface thoroughly, clean your knife, and wash your hands (wearing gloves). Peel the garlic and chop very finely. Grate some of the zest from the lime, then juice half of it. Roughly chop the basil. Mix all ingredients in a bowl and season with pepper and salt. Let it marinate in the refrigerator for at least an hour, but overnight is better. The salad will become a bit watery in the refrigerator because the salt draws out the liquid from the cucumber and melon. If you like your salad dry, pour the juice into a glass and simply drink it – super refreshing and slightly spicy! The salad is a great accompaniment to grilled, oven-baked, or pan-fried fish. Baked feta cheese or mozzarella balls also complement a main meal.