A delightfully fresh and zesty summer salad, with a great balance between the sweet creamy melon fruit, the sharp tang of the grapefruit, and the light, mellow marinated cheese - we’ve found the St Helen’s Farm hard mild cheese to be perfect. Manchego cheese would also work well. If you can get hold of them, one pomelo and one white grapefruit would be the ideal combination. You are likely to have some leftover dressing. It will keep in the fridge for a few days.

Marinated cheese:-

100g hard goat’s cheese cut into 1cm dice

2 tbspns light ground nut oil

2 tspns truffle oil

1 dstspn finely chopped dill

1 tspn finely chopped chives

Salad:-

1 ripe canary or honeydew melon, peeled, seeded and cut into 20 x 3cm chunks

2 white grapefruits, segmented, juice reserved (see below)

1 tbspn finely sliced fresh mint leaves

A bunch of watercress, stems picked off

Dressing:-

2 tspns finely chopped chives

4 fresh finely chopped basil leaves

70mls grapefruit juice, reserved from segmenting the grapefruit

60mls white balsamic vinegar

60mls extra virgin olive oil

60mls ground nut oil

salt and pepper

• Put all the cheese marinade ingredients except the cheese into a large jar and shake vigourously, then add the cheese. It should be left to marinate overnight, but a minimum of four hours is a must

• Put all the dressing ingredients into a jar and shake vigourously

• To serve, divide the melon chunks between four plates and sprinkle over the shredded mint leaves, then add the grapefruit segments, then dot around the cheese. Add a drizzle of dressing. Top with watercress and drizzle a little more dressing. Serve with the remaining dressing in a bowl