Melon and cucumber salad with mint and roasted walnuts

Ingredients for 6 servings:

• 2 cucumbers (total approx. 600 g)
• 1.2 kg watermelon(s)
• 100 g natural yogurt
• 1 tbsp grape seed oil
• 1 tbsp acacia honey
• 70 g walnuts, peeled
• 10 mint leaves (Swiss spearmint, freshly picked), small
• ½ lemon(s), the grated peel and the juice
• Salt
• ½ lime(s), the grated zest and the juice
• Pepper (Tellicherry), black, from the mill
• 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel, halve, deseed, and slice the cucumbers. Remove the rind and seeds from the melon and slice into pieces. Wash and chop the mint, then add it to the melon and cucumbers. Mix the yogurt with lemon juice, lemon zest, lime juice, lime zest, grapeseed oil, acacia honey, salt, pepper, and cayenne pepper to make a marinade and pour over the salad. Briefly roast the walnuts in a dry pan, taking care not to brown them. Remove and roughly chop. Sprinkle over the salad and serve.