Preparation time: 20 minutes,
Calories: 169 per portion
2 small Ogen melons
4 tomatoes, peeled, quartered and seeded
175 g (6 oz) black grapes, halved and seeded
1 tablespoon sesame seeds, roasted
4 mint sprigs, to garnish
for the dressing
2 teaspoons clear honey
5 teaspoons cider vinegar
4 teaspoons oil
1 teaspoon chopped mint
salt and pepper
1. To make the dressing, put all the ingredients in a screw-topped jar and shake well.
2. Cut the melons in half and discard the seeds. Scoop the flesh into balls, using a melon bailer, or cut into cubes; reserve the shells.
3. Place the melon in a bowl with the tomatoes and grapes. Pour over the dressing.
4. Toss well, then spoon the mixture into the melon shells. Sprinkle with sesame seeds and garnish with the mint sprigs.
To roast sesame seeds, sprinkle them over a baking sheet and cook in a moderate oven (180°C, 350°F, gas 4) for 15 minutes, stirring often.
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