Cooling mint, melon and cucumber salad
For a moment there, I thought we were going to get a summer. Two glorious weeks of sun.
And to celebrate, I pulled out all the stops - every summer recipe I'd been craving; barbequed eggplant, cold soba noodles with mango, and fresh melon salads.
Such is life that on the day I bring this recipe to you, we've reverted to the drizzle and rain. But such is life, and so we progress. I hereto present a cooling, refreshing melon and cucumber salad, laced with mint, lime, and a little red onion for bite.
This is perfect for lunch on a hot summer's day, or paired with meaty grilled mushrooms and tofu on a barbeque spread. Super refreshing, this will reinvigorate a tired pallet.
I use a melon baller here to create perfect little orbs of melon, but this is totally unnecessary. Slice the melon... or cut it into chunks... or take a cookie cutter and stamp out stars... the options are endless.
I encourage you not to skip the red onion here; it's what balances the sweetness of the melon and the cooling mint, and gives the whole dish a savoury edge. But you will need to slice it as thinly as is humanly possible so that it isn't overpowering. I love my mandoline for moments like these, and if you don't have one, you should consider it an investment in saving your fingers (and thumbs) from the potentially hazardous torture of manually slicing paper thin circles of onion. But it certainly is possible to slice the onion by hand, as long as you have a sharp knife and more patience than me.
Give this one a go at your next barbeque, that is, if the summer sun ever returns!