Melon carpaccio with ginger and lime dressing
1 large green-fleshed melon
Handful small fresh mint sprigs
3 tbsp sunflower or light olive oil
1 tsp grated fresh ginger
1 heaped tsp sugar
Wash and dry the melon and cut a small slice from the top and bottom so that it will stand upright on a chopping board. Using a large sharp knife and working from top to bottom, remove all the rind, then cut the melon in half lengthways and scrape out all the seeds. Lay each half down on the board and cut it crossways into five-milli-metre half-moon slices. Spread the slices in a large shallow dish, interspersing them with the mint sprigs.
Using a zester, remove the rind from the lime and reserve, then squeeze the juice and put it into a screw-topped jar, together with the oil, ginger and sugar. Put the lid on the jar and give it a good shake, then pour the dressing over the melon and cover the dish with clingfilm. Sprinkle with the lime zest, chill for up to two hours and serve ice cold.