MELON & CUCUMBER WITH GOAT’S CHEESE, PISTACHIOS & MINT

This is such a fresh, lively spring salad, perfect for those first warmer evenings. Feta has long been a classic to pair with melon, but mix it up by going for a lovely crumbly goat’s cheese instead. This is also really easy to make – it’s all in the chopping and prep.

200g (7oz) watermelon, deseeded, cut into chunks

200g (7oz) cantaloupe/galia melon, deseeded, cut into chunks

200g (7oz) honeydew (canary) melon, deseeded, cut into chunks

1 large cucumber, peeled, deseeded, cut into chunks

2 tbsp mint leaves, roughly chopped

120g (4¼oz) goat’s cheese, crumbled

120g (4¼oz) prosciutto, torn into strips

50g (1¾oz/⅓ cup) pistachios, roughly chopped

FOR THE DRESSING

2 tbsp runny honey

1 lime, zest and juice

2 tbsp pistachio oil

sea salt and fresh pepper

TO SERVE

small handful of mint leaves

Put all the different types of melon and the cucumber into a large mixing bowl, along with the chopped mint. Give everything a gentle mix together.

Make the dressing in a small bowl. Start with the honey, lime zest and juice, and whisk until the honey has fully dissolved. Then add the oil, whisk again, and season to taste.

Pour half the dressing onto the melon and cucumber mix and toss together.

Tip the melon and cucumber into your serving bowl. Crumble over the goat’s cheese and wind the prosciutto strips in and around everything. Sprinkle with the pistachio nuts.

Garnish with some fresh mint leaves and drizzle over the rest of the dressing.

TIP

This salad can easily be made vegetarian by omitting the prosciutto.