Ingredients:

¼ watermelon

1 medium muskmelon

For the dressing

1½ teaspoons lemon juice

2 tablespoons orange juice

3-4 black peppercorns, crushed

1 tablespoon hand torn fresh mint leaves

Salt to taste

Black salt to taste

METHOD:

1. Using a Parisienne scoop remove small roundels from the watermelon. Discard all seeds.

2. Halve muskmelon. Using the Parisienne scoop remove small roundels. Discard all seeds. Set aside melon shells.

3. Keep melon balls in the refrigerator to chill thoroughly.

4. Mix all ingredients of the dressing. Pour over the melon balls and toss once or twice. Spoon into the prepared melon shells and serve immediately.

Chef’s tip: The melon shells can be given a decorative zigzag edge using a small sharp knife.