Spiced Honeydew Salad

I cannot think of a more invigorating way to either start a summer lunch or end a long, hot day. Change the quantities of ginger and chilli to suit your own taste.

Serves 4

Ingredients
4 cups cubed honeydew melon (or use a melon baller)
zest of 1 lime
zest of 1 lemon
1 medium bunch fresh cilantro (coriander)
1 medium bunch fresh mint
1 red chilli (remove seeds and membranes if you prefer only a little kick)
1 large knob of ginger, grated
juice of 1 lime
juice of 1/2 lemon
pinch of unrefined salt
1-2 tablespoons cold-pressed olive oil

Method
1. Combine the cubed melon, lime and lemon zest, and set aside.
2. In a food processor, whiz together the herbs, chilli, grated ginger, lime and lemon juice, and salt.
3. With the motor still running, add the olive oil in a slow drizzle until the herb dressing has the consistency of a wet pesto.
4. Mix 4 teaspoons of the herb dressing with the melon cubes. You can keep the left-over herb dressing in a glass jar in the fridge for about 1 week. Remember to cover it with a thin layer of olive oil to prevent oxidation. It is excellent with grilled chicken or fish, as well as stirred through a barley or quinoa salad.