“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
2 ripe honeydew or Oren melons, halved, seeded and peeled
1 small red pepper, cored, seeded and sliced
2 Tablespoons lemon juice
1 Tablespoon sunflower oil
1 teaspoon ground ginger
Fresh salad vegetables (Lettuce, cucumber), to garnish
*Cut the melon flesh into 3/4 inch cubes and put them into a mixing bowl with the red pepper.
**Combine the lemon juice with the oil and pour over the melon.
***Sprinkle the salad with the ginger and fork through lightly to coat all the melon with dressing.
Serve on individual salad plates with a garnish of fresh salad vegetables.
** (also found on alongthebeach.wordpress.com)