Ingredient:
2×750 g (1 ½ lb) ripe melons with different coloured flesh
500 g (1 lb) tomatoes
1 tbsp chopped fresh mint
Mint sprigs, to garnish
Dressing:
90 ml (3 fl oz) sunflower oil
2 tbsp white wine vinegar
¼ tsp caster sugar
Salt and black pepper
Method:
Cut the melons in half, and remove and discard the seeds, using a melon baller or a knife, cut balls or neat cubes of flesh into a bowl.
Peel the tomatoes: cut out the cores and score and “X” on the base of each one, then immerse in a bowl of boiling water until the skin start to split. Transfer at once to a bowl of cold water. Peel and seed the tomatoes then cut the flesh into long strips. Add the strips to the melon.
Make the dressing: in a small bowl, whisk together the sunflower oil and vinegar, then add the caster sugar, and salt and pepper to taste. Pour the dressing over the melon and tomato mixture. Cover and chill for at least 1 hour.
To serve, stir the chopped mint into the melon and tomato mixture, spoon the salad into chilled bowls, and garnish each serving with a mint sprig.
