Ingredients

• 1 iceberg lettuce
• 1 small melon, cleaned and scooped into balls
• 250g feta cheese, cubed
• 2 tbsp lime juice
• 2 tbsp olive oil
• Zest of 1 lime
• 1 cup fresh basil, chopped, plus a few leaves for garnish
• 1 tbsp nigella seeds
• Salt and freshly ground green pepper
• 1 whole grain baguette, cut into 4 pieces

For the basil butter

• 250g butter at room temperature
• ½ cup basil, finely chopped
• 2 cloves garlic, finely chopped
• Salt and freshly ground pepper

A refreshing and thoroughly summery salad bursting with the flavors and aromas of melon and basil. It pairs perfectly with a baguette and basil butter.

Procedure Step 1 Prepare the basil butter first. In a small bowl, mix the butter, garlic, and basil. Add salt and freshly ground pepper and mix again. Spread the mixture on cling film, shape it into a cylinder with about 3-4 cm, and wrap it in the film. Seal the edges well and place the cylinder in the refrigerator for 2 hours.

Step 2 To prepare the salad: In a large bowl, tear the lettuce into large pieces and add the basil. In another bowl, whisk the olive oil, lime juice, and seasoning, and pour it over the salad in the bowl.

Step 3 Toss lightly and serve on 4 plates. Distribute the feta and melon over the lettuce, and garnish with basil leaves, nigella seeds, and lime zest.

Step 4 Just before serving the salad, slice the baguette into thin slices (without separating them) and place a disc of butter between each slice. Warm the baguette slightly in the oven (without completely melting the butter) and serve with the salad.