Cucumber and melon salad with pine nuts and mint leaves

Ingredients for 4 servings:

• 4 tbsp pine nuts
• 2 ripe melons (e.g. cantaloupe, honeydew melon, watermelon – half of each)
• 1 large cucumber(s)
• 3 sprigs of mint
• salt and pepper
• 1 shot of white wine vinegar or some lime juice
• 2 shots of olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Roast the pine nuts in a pan without oil until golden brown. Halve the melons, remove the seeds, and scoop out the flesh using a melon baller. If you don’t have a melon baller, you can of course dice the melon. Wash the cucumber thoroughly (peel it if you don’t like the skin) and scoop out or dice it using the melon baller. Wash the mint and cut it into fine strips. Mix the fruit and cucumber balls with the mint, season with a little pepper and a pinch of salt. Add the vinegar or lime juice, and finally the oil. Mix everything well again, season to taste, and refrigerate. To serve: Pour the chilled cucumber and melon salad into a glass and sprinkle with the pine nuts.