WATERMELON

MELON, CUCUMBER AND RED ONION SALAD

Here is a refreshing salad that makes the most of melons in summertime. The watermelon really sings in this recipe. You can use one with or without seeds – we love the contrast of jet-black seeds against rosy pink flesh. It’s best served a little warmer than fridge cold.

PREPARATION TIME: 20 minutes | SERVES: 6

6 × 1 cm/½ in thick slices watermelon

6 × 1 cm/½ in thick slices honeydew melon

1 medium red onion

1 medium Lebanese (short) cucumber

2 tablespoons coarsely chopped mint leaves

Carefully cut away the rind and white part of the watermelon, and the rind and pale outer hard flesh of the honeydew melon. Cut the slices into shard-like pieces and put in a large shallow dish. The pieces can be any shape so long as the melon is thinly sliced.

Cut the onion in half and slice it as thinly as possible and then add to the dish with the melon.

Peel the cucumber if the skin is tough. Slice as thinly as possible and add to the dish. Toss everything lightly together and leave at room temperature for about 1 hour to allow the melon juices to form, which make up the dressing. The salad can be refrigerated at this stage and then brought to room temperature about 30 minutes before serving. Serve sprinkled with the mint.

TIP Instead of mint, snipped micro radish sprouts give this salad a slight tang. Crumbled aged pecorino or parmesan and a splash of olive oil and lemon juice also make a nice variation.