Mint and melon recipe
You might think I’ve gone bonkers here but, believe me, grating some extra strong mints over the top of this refreshing melon salad makes all the difference.
Ingredients
- 1 cantaloupe melon
- 1 honeydew melon
- 0.5 water melon
- 2 limes, juice only
- 2 tbsp runny honey
- 2 tbsp mild olive oil (not extra virgin)
- 1 handful of fresh mint leaves
- 4 extra strong mints
- 1 cantaloupe melon
- 1 honeydew melon
- 0.5 water melon
- 2 limes, juice only
- 2 tbsp runny honey
- 2 tbsp mild olive oil (not extra virgin)
- 1 handful of fresh mint leaves
- 4 extra strong mints
- 1 cantaloupe melon
- 1 honeydew melon
- 0.5 water melon
- 2 limes, juice only
- 2 tbsp runny honey
- 2 tbsp mild olive oil (not extra virgin)
- 1 handful of fresh mint leaves
- 4 extra strong mints
Details
- Cuisine: English
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Cut off the top and the base of each of the whole melons to make them stand up firmly. Using a sharp knife, cut around the melons to remove the skin.
- Cut the fruit down the middle and remove the seeds if necessary. Remove the skin from the water melon in the same way and remove the pips if you want, but they won’t harm you so you can just leave them in.
- Slice the melon thinly and place into a large mixing bowl.
- In a measuring jug pour in the oil, squeeze in the lime juice and add the honey, whisk together and have a taste. The dressing should be fresh and zesty but not too sharp.
- Pour the dressing over the melon and mix carefully. Tip the melon out onto a large serving plate.
- Chop the fresh mint and scatter over the top of the melon.
- Just before you serve the dish, using a fine grater, grate the extra strong mints all over the plate of melon.
Recipe taken from ‘Simply Good Food’ recipe app by Peter Sidwell
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