Canary Melon Salad with Arugula, Lime and Chile Paste

Seed melon. Cut into slices and then into bite-sized chunks (or use a melon-baller, if you’d rather). Set aside.

Wash and dry arugula (rocket).

In a separate bowl, combine chile paste, fish sauce and lime juice. Dip one arugula leaf and one chunk of melon into the dressing to adjust seasoning.

Toss arugula with part of the dressing and remove to serving bowls, plates or platter. Toss melon with remaining dressing and add to serving plates. Garnish with whole or crushed roasted peanuts.