Minted Melon Salad - Serves 4

I find it best to use two different melons for this starter, such as Charentais and a Galia,

2 Ripe Melons
Fresh Mint Sprigs

Dressing:
2tbsp Roughly chopped fresh mint
1tbsp Caster Sugar
2tbsp Raspberry Vinegar
6tbsp Extra virgin olive oil
Salt and ground black pepper

1 - Halve the melons, then scoop out the seeds using a dessertspoon. Cut the melons into thin wedges using a large sharp knife and remove the skins.

2 - Arrange the two different varieties of melon wedges alternately among four individual serving plates.

3 - To make dressing, whisk together the mint, sugar, vinegar, oil and seasoning in a small bowl.

4 - Spoon the dressing over the melon wedges and decorate with mint sprigs, serve very lightly chilled.