Melon, orange, and walnut salad

Name: Melon, orange, and walnut salad
Yield: 6
Ingredients: 1 honeydew melon (about 1.5kg), peeled, seeds removed; 2 oranges; Handful mint leaves; 60ml olive oil; Handful walnuts, roughly crushed in a pestle and mortar; Finely grated zest of 1/2 lemon; 2 tsp pink peppercorns, roughly crushed

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A light salad by UK restaurateurs Katie and Giancarlo Caldesi inspired by a summer spent in Italy while researching their latest book, Sicily: Recipes from an Italian Island.

1 honeydew melon (about 1.5kg), peeled, seeds removed
2 oranges
Handful mint leaves
1/4 cup (60ml) extra virgin olive oil
Handful walnuts, roughly crushed in a pestle and mortar
Finely grated zest of 1/2 lemon
2 tsp pink peppercorns, roughly crushed

Method

1.

Assemble the melon pieces on a large platter or individual plates.
2.

Finely grate the zest of one of the oranges and set aside. On a board and using a sharp knife, peel and cut away the pith from both oranges.
3.

Cut out the segments from between the membrane and let them fall on to the melon.
4.

Scatter the remaining ingredients over the melon and orange to serve.