Nigel Slater’s recipes for chicken couscous salad, and for watermelon with peach and feta

Summer’s salad days call for coolness, crunch and contrast

There is a moment, in deepest summer, when I wonder if I couldn’t just live on melon. Wedges of cantaloupe tucked under folds of San Daniele ham; a slice of the now unfashionable green-fleshed honeydew for breakfast; plate after plate of ice-cold watermelon with feta. Melon makes a cooling summer gazpacho with tomatoes and basil, and I sometimes serve it as dessert in a chilled syrup made with elderflower cordial and lemon verbena.

The salad I have served twice this week is the classic version with watermelon and feta, but with pumpkin seeds and whole leaves of high-summer basil. The warm pepperiness of the basil is good with the chilled melon, the pumpkin seeds a pleasing crunch with the salty feta.

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