Melon with Mint and Cheese
This is not so much a recipe as a strange combination of ingredients that I think works kinda nicely as a palate cleanser.
Sadly, I can’t say that I have melon balling down to a fine art. It might be my melon baller (blame the tools), but they never seem to end up perfectly spherical. Amazing culinary therapy though, carving up a melon into lots of frosty little marbles…
(Serves 4 as a side dish)
- 1 ripe honeydew melon
- 100g Havarti cheese (or similar soft-textured pale yellow cheese)
- Handful of mint leaves
- Sprinkle of lemon juice
Halve the melon using a large knife. Carve out rounds using a melon baller, sprinkling these with a little lemon juice before placing in a bowl.
Cut the cheese into uniform 1cm cubes. Add these to the melon.
Cut the mint leaves finely into lengthways strips - so from stem to tip. (This just looks a little more elegant in the finished dish that the usual crossways cuts I think). Mix the majority of mint in with the melon balls and cheese cubes.
To serve, assemble in some kind of geometrically aesthetic way, and scatter the last mint leaves on top... Voila!